Cliff H.
Master Chef
I am getting closer to a brisket that I can be proud of. This one didn't make the cut.
I have been complaining about brisket with to soft of a bark. This was the other extreme. There is no sugar in the bark but 300° temps for 9 hours with no foil on my uds made for a bark that was set to firm.
At least I now know where I can work backwards from.
This brisket had a good beefy, smokey flavor. I didn't inject. I wanted to work under the assumption that if there is a lot of juice flowing out then there may not be as much flavor getting in.
I have been complaining about brisket with to soft of a bark. This was the other extreme. There is no sugar in the bark but 300° temps for 9 hours with no foil on my uds made for a bark that was set to firm.
At least I now know where I can work backwards from.
This brisket had a good beefy, smokey flavor. I didn't inject. I wanted to work under the assumption that if there is a lot of juice flowing out then there may not be as much flavor getting in.