Good work my man! Keep at it with the briskets. They’re my favorite thing to cook right now. It took a lot of trial and error to get it to where I love it. Keep working to get it to your taste!! Cheers!!
Maybe adding a couple chunks of wood to the smoke will help set up the bark more. I find that lump charcoal is awesome and tastes great, but I do lose a little bark. As compared to straight wood, the bark turns out amazing. Adding some chunks to the cool like Harry Soo does may get that bark you want.
@@RaceviceSmokehouse this is good advice. What I didnt show were two pieces of black cherry wood harvested from a felled black cherry tree. But maybe that isn't enough compared to the actual lumps that come in a bag. I also have to research the importance of the granularity of the rub. Too fine or too coarse, or a combo of both!
David Barnwell Good points. I don’t know. I use coarse black pepper and kosher salt for the rub. That’s it. Super simple and it comes out amazing. Sometimes I will add garlic powder. I’ve never done brown sugar for the fear that I will burn over the course of a long cook. But it looks like the sugar worked out fine for you with no burning issues.
Nice first attempt, David. I have cooked probably more than 100 briskets myself and I have finally mastered the illusive cut of beef...but again bro, probably more than 100 so far and counting...I live down the street from you now, but spent about 20 years of my youth in Texas (Dallas area) where BBQ is religion. So not withstanding my cooks, I grew up eating brisket every Sunday night for dinner...no pot roast down there. My dad used an old vertical smoker like the WSM... I do brisket mostly as it is my fav...but also pork ribs (I prefer St. Louis style side ribs but do baby backs too), pork butt, beef ribs, and chicken...if you ever wanna grab a beer and talk BBQ, just head down the street (King to George)...I am doing a butt this weekend for Family Day...my 14 year old daughter wants pulled pork
Thanks neighbour!! I have a nice looking brisket from Bloomers so I can try round two. I like st Louis style ribs as well. The tendon is a little weird though. Beer sounds great!!! Lol Good luck with the pulled pork. Yummmm
@@lifeOfBarneyMusic yep I got that Boston butt ready to go, but ended up buying a rack of beef short ribs to go with it on the pit...happy Fam long weekend
Good work my man! Keep at it with the briskets. They’re my favorite thing to cook right now. It took a lot of trial and error to get it to where I love it. Keep working to get it to your taste!! Cheers!!
Thanks buddy!!! Appreciate the encouragement.
Maybe adding a couple chunks of wood to the smoke will help set up the bark more. I find that lump charcoal is awesome and tastes great, but I do lose a little bark. As compared to straight wood, the bark turns out amazing. Adding some chunks to the cool like Harry Soo does may get that bark you want.
@@RaceviceSmokehouse this is good advice. What I didnt show were two pieces of black cherry wood harvested from a felled black cherry tree. But maybe that isn't enough compared to the actual lumps that come in a bag. I also have to research the importance of the granularity of the rub. Too fine or too coarse, or a combo of both!
David Barnwell Good points. I don’t know. I use coarse black pepper and kosher salt for the rub. That’s it. Super simple and it comes out amazing. Sometimes I will add garlic powder. I’ve never done brown sugar for the fear that I will burn over the course of a long cook. But it looks like the sugar worked out fine for you with no burning issues.
Nice first attempt, David. I have cooked probably more than 100 briskets myself and I have finally mastered the illusive cut of beef...but again bro, probably more than 100 so far and counting...I live down the street from you now, but spent about 20 years of my youth in Texas (Dallas area) where BBQ is religion. So not withstanding my cooks, I grew up eating brisket every Sunday night for dinner...no pot roast down there. My dad used an old vertical smoker like the WSM... I do brisket mostly as it is my fav...but also pork ribs (I prefer St. Louis style side ribs but do baby backs too), pork butt, beef ribs, and chicken...if you ever wanna grab a beer and talk BBQ, just head down the street (King to George)...I am doing a butt this weekend for Family Day...my 14 year old daughter wants pulled pork
Thanks neighbour!! I have a nice looking brisket from Bloomers so I can try round two.
I like st Louis style ribs as well. The tendon is a little weird though. Beer sounds great!!! Lol
Good luck with the pulled pork. Yummmm
@@lifeOfBarneyMusic yep I got that Boston butt ready to go, but ended up buying a rack of beef short ribs to go with it on the pit...happy Fam long weekend
@@lifeOfBarneyMusic if you are on FB or IG find me by my name and I will send you some shots of the pork shoulder...it was an A+