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.
![img_179823_0_435e9e689d80fc02f87597aa08e3f50e.jpg](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_179823_0_435e9e689d80fc02f87597aa08e3f50e.jpg&hash=6f8e2522d258243c46a68f6d0f389e85)
![img_179823_1_5edc16afe5c734dd65a428a2a77ca87f.jpg](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_179823_1_5edc16afe5c734dd65a428a2a77ca87f.jpg&hash=aacabcd378b038eca1944e01777add6b)
![img_179823_2_f7bd36b35c34ba495f4c13bf9eff189d.jpg](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_179823_2_f7bd36b35c34ba495f4c13bf9eff189d.jpg&hash=8a748ddd597230780a4b1717eb167bc6)
![img_179823_3_1671d06bace3163168a2d31b2287c1f0.jpg](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_179823_3_1671d06bace3163168a2d31b2287c1f0.jpg&hash=b4ffc27e036497e92b0f74446151eaed)