Smoked my first brisket today

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I have no idea how to smog anything much less a brisket, but I have a question: the first picture showed blacken outside but very nicely done inside, is this the way to smog a brisket and anything else ? Also, do you scrap off the black/burnt outside ?
 
Originally Posted By: HTSS_TR
I have no idea how to smog anything much less a brisket, but I have a question: the first picture showed blacken outside but very nicely done inside, is this the way to smog a brisket and anything else ? Also, do you scrap off the black/burnt outside ?


Spoken like a true Californian...congratulations.

You don't "scrap" anything off. If you're lucky, you get to eat it.
 
Originally Posted By: HTSS_TR
I have no idea how to smog anything much less a brisket, but I have a question: the first picture showed blacken outside but very nicely done inside, is this the way to smog a brisket and anything else ? Also, do you scrap off the black/burnt outside ?


The black exterior is called the bark. It is not charred or burned. The bark is primarily a result of the meat's reaction with the spice rub. The actual color is a result of how the smoke reacts with the meat/rub. More exposure to smoke usually results in a black exterior and less exposure (or none) is a mahogany red. When you have a cut in the smoke for 16+ hours, it tends to get really dark, as opposed to something like ribs which usually only see smoke for 4-5 hours and maintain a dark red color. Pork shoulder and brisket usually come out of the smoker looking like a meteorite. Thankfully, they taste much better.

To get into the actual science, it's a result of the Malliard reaction and polymerization.
yeah-science-300x225.jpg


A great article that talks to the science:
What is Bark, and Why It Makes Us Howl for More
 
Originally Posted By: HTSS_TR
I have no idea how to smog anything much less a brisket, but I have a question: the first picture showed blacken outside but very nicely done inside, is this the way to smog a brisket and anything else ? Also, do you scrap off the black/burnt outside ?


The burnt crunchy ends are the best part!!
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