NorCal Smoker
Member
I did a brisket a few weeks back following BP's video. Came out real good, but I wanted a darker color. So, only thing I changed this time was leaving it out of foil until I was satisfied with the color of the bark.
Trimmed and seasoned with BPS LLw/P, Happy Ending, and Money rub. On the top shelf of the MAK 2 Star at 265-275°F with MAK probe and Maverick probe, using BBQD hickory pellets:
A-MAZE-N tube smoker filled with hickory pellets in the back, on the bottom shelf:
After the bark was the color I wanted and just prior to foil:
Tightly foiled with a bit of apple juice:
After venting and resting:
Burnt ends cut up and put back on (still don't have this down, taste great but don't look right):
Flat sliced up:
Plated shot:
Very good, but still some work to do.
Thanks for looking!
Trimmed and seasoned with BPS LLw/P, Happy Ending, and Money rub. On the top shelf of the MAK 2 Star at 265-275°F with MAK probe and Maverick probe, using BBQD hickory pellets:
A-MAZE-N tube smoker filled with hickory pellets in the back, on the bottom shelf:
After the bark was the color I wanted and just prior to foil:
Tightly foiled with a bit of apple juice:
After venting and resting:
Burnt ends cut up and put back on (still don't have this down, taste great but don't look right):
Flat sliced up:
Plated shot:
Very good, but still some work to do.
Thanks for looking!