Brisket Color
Moderator: TBBQF Deputies
-
- Pilgrim
- Posts: 8
- Joined: Sat Feb 27, 2016 12:19 pm
- Location: Romayor, TX
- Contact:
Brisket Color
My brisket color is lacking. I do not get the deep color others can achieve. Typically, using salt and heavy pepper. I am using a WSM and oak wood. Sometimes a mixture of oak and pecan. Smoke 230 - 240f for 4 to 5 hours until I am hitting 170f in the thickest part of the flat. Then wrap in butcher paper and finish to tender. I hope the group has some sound advice.
- Speed
- Bandolero
- Posts: 504
- Joined: Mon Mar 15, 2010 4:31 pm
- Location: Whitney, Tx.
- Contact:
Re: Brisket Color
It could possibly be the rub you are using... I know there are several barbecue joints in Central Texas that claim to only use salt and pepper but even still, they are using a much different cooking set up than a WSM. Here are a couple of pictures of a brisket I recently smoked on my WSM using lump charcoal and the same Oak and Pecan smoke you spoke about. Do you have any pictures to show the color on yours? What is your total cook time usually?
Like us on Facebook https://www.facebook.com/Smoke-Kings-Ba ... 621281240/
email us at smokekingsbarbecue@gmail.com
"The maximum effective range of an excuse is zero meters!"
email us at smokekingsbarbecue@gmail.com
"The maximum effective range of an excuse is zero meters!"
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
Re: Brisket Color
Do you spritz it at all during the cook? Every couple hours I hit it with a mixture of Worcestershire (thank you spell check) water & hot sauce. Kinda helps the bark settle and the smoke "stick".
Sent from my iPhone using Tapatalk
Twitter handle @bsooner75
Sent from my iPhone using Tapatalk
Twitter handle @bsooner75
-
- Pilgrim
- Posts: 8
- Joined: Sat Feb 27, 2016 12:19 pm
- Location: Romayor, TX
- Contact:
Re: Brisket Color
I do not have a picture, but my brisket does not have that dark consistent color. I will take a picture the next brisket cook. The center of the brisket is the least dark. I seem to get best results fat side down. Edges are dark, maybe i should remove the water pan? I do spritzs starting the second hour. Sprizs is apple cider vinigar, lea & perrins worstishire, and water mixture.. Is there a seasoning i could add for color? I realize some folks add paprika for color on ribs and chicken. Or, would a different wood help?
-
- Pilgrim
- Posts: 8
- Joined: Sat Feb 27, 2016 12:19 pm
- Location: Romayor, TX
- Contact:
Re: Brisket Color
Total cook averages 4 - 5 hours smoke. Once I reach 170 - 175f, i wrap in butcher paper, and go till tender, then rest. Total time on WSM 6 - 8 hours.
- BluDawg
- Chuck Wagon
- Posts: 3671
- Joined: Fri Jul 10, 2009 9:55 am
- Location: Jonesboro,Tx
- Contact:
Re: Brisket Color
Stop using water you need DRY heat.
Never met a cow I didn't like with a little salt and pepper.
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
-
- Pilgrim
- Posts: 8
- Joined: Sat Feb 27, 2016 12:19 pm
- Location: Romayor, TX
- Contact:
Re: Brisket Color
Thank you BluDawg. That may explain why I have moisture pooling on top making it tough for bark to set. I have always used a water pan. I will let the group know (with pictures) next brisket.
- Gator
- Sheriff
- Posts: 6986
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Coppell, TX
- Contact:
Re: Brisket Color
I wouldn't spritz a brisket...
Gator
"I won't tolerate rude behavior" - Woodrow F Call
"I won't tolerate rude behavior" - Woodrow F Call
- Speed
- Bandolero
- Posts: 504
- Joined: Mon Mar 15, 2010 4:31 pm
- Location: Whitney, Tx.
- Contact:
Re: Brisket Color
I always run my WSM with the water pan dry and just covered with foil. I also do not spritz my briskets. I let the smoke and the natural juices do all the work. After I wrap the brisket in foil and it's cooked tender, I usually unwrap it and let the bark set again. It will become very loose from the steaming in the foil. I know you stated using butcher paper so you probably don't have this issue.
Something else, where are you measuring your temp at? The dome thermometer on a WSM is way off from actual grate temp.
Something else, where are you measuring your temp at? The dome thermometer on a WSM is way off from actual grate temp.
Like us on Facebook https://www.facebook.com/Smoke-Kings-Ba ... 621281240/
email us at smokekingsbarbecue@gmail.com
"The maximum effective range of an excuse is zero meters!"
email us at smokekingsbarbecue@gmail.com
"The maximum effective range of an excuse is zero meters!"
-
- Pilgrim
- Posts: 8
- Joined: Sat Feb 27, 2016 12:19 pm
- Location: Romayor, TX
- Contact:
Re: Brisket Color
Utilize dome thermometer and thermapen instant to measure temp. I will try an empty pan wrapped in foil, or one with some clean sand in the pan wrapped in foil.
- spacetrucker
- Chuck Wagon
- Posts: 3434
- Joined: Sun Jun 02, 2013 4:36 pm
- Location: Round Rock Texas
- Contact:
Re: Brisket Color
Welcome to the forum....
cherry wood will give you a nice red tone color along with some darkeness from the oak or mesquite, Blu is spot on about the dry heat, incomplete ignition produces maximum smoke, but can also produce the dreaded creosote acrid bitter taste so be careful there...Romayor, hmmmm do ya know any retired game wardens that live near there?
cherry wood will give you a nice red tone color along with some darkeness from the oak or mesquite, Blu is spot on about the dry heat, incomplete ignition produces maximum smoke, but can also produce the dreaded creosote acrid bitter taste so be careful there...Romayor, hmmmm do ya know any retired game wardens that live near there?
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- Speed
- Bandolero
- Posts: 504
- Joined: Mon Mar 15, 2010 4:31 pm
- Location: Whitney, Tx.
- Contact:
Re: Brisket Color
Big Cat wrote:Utilize dome thermometer and thermapen instant to measure temp. I will try an empty pan wrapped in foil, or one with some clean sand in the pan wrapped in foil.
Try an oven thermometer on your grate when your pit is up to temp. Most dome thermometers are 30-40 degrees off from actual grate temp. Mine is almost exactly 35 off. This may or may not have anything to do with your color but it doesn't hurt to know. I have noticed that I have to pour the smoke to it on my WSM. It's different than cooking on a normal offset pit. The WSM seems to create a more moist environment even without water in the water pan. I hope that helps.
Like us on Facebook https://www.facebook.com/Smoke-Kings-Ba ... 621281240/
email us at smokekingsbarbecue@gmail.com
"The maximum effective range of an excuse is zero meters!"
email us at smokekingsbarbecue@gmail.com
"The maximum effective range of an excuse is zero meters!"
- cowboydon
- Retired Lawman
- Posts: 2826
- Joined: Fri Sep 18, 2009 1:17 am
- Location: Garland, Texas USA
- Contact:
Re: Brisket Color
Welcome to the forum
-
- Pilgrim
- Posts: 8
- Joined: Sat Feb 27, 2016 12:19 pm
- Location: Romayor, TX
- Contact:
Re: Brisket Color
Thank you everyone for the advise. Romayor is a small town, but no, I do not know a retired GM. Maybe I should start asking at the baitshop and Valero.
-
- Bandolero
- Posts: 634
- Joined: Sat May 31, 2008 5:02 pm
- Location: Allen, TX
- Contact:
Re: Brisket Color
Well I guess I will be the spoiler. At the beginning of cooking on the pit, we pour in 5 gallons of water in the belly of the pit so there is a very moist environment in our pit. We never have a problem getting great color and bark on a brisket.
IMHO inefficient heat flow thru the pit is what creates these "spots". Just my opinion but I have seen way too many cookers spritzin briskets and rib and yardbirds that have beautiful color and bark to think spritzin or moisture would hinder the formation of bark & color.
Five gallons of water is a bunch of internal moisture and it doesn't hurt the cookin on our pit one bit. Now I will be the first to admit our pit is different from most as it is not a true offset but uses a convection tube with no direct fire into the cookin chamber. And the temp is never more than 5 degrees off from end to end with the furthest end of the pit from the firebox being the hottest. Yeah its weird but she cooks great!
IMHO inefficient heat flow thru the pit is what creates these "spots". Just my opinion but I have seen way too many cookers spritzin briskets and rib and yardbirds that have beautiful color and bark to think spritzin or moisture would hinder the formation of bark & color.
Five gallons of water is a bunch of internal moisture and it doesn't hurt the cookin on our pit one bit. Now I will be the first to admit our pit is different from most as it is not a true offset but uses a convection tube with no direct fire into the cookin chamber. And the temp is never more than 5 degrees off from end to end with the furthest end of the pit from the firebox being the hottest. Yeah its weird but she cooks great!
Return to “WANTED POSTERS - New Member Introductions”
Who is online
Users browsing this forum: No registered users and 18 guests