ken ullman wrote:
> I think I am getting a handle on controlling the temperature in my New
> Braunfels Jr.
> I am mildly successful at bbq-ing brisket. The problem is that I can
> never achieve that nice crust the I have seen.
> I keep my temperature around 225-250F for 10-12 hours for 10#
> brisket. I have marinated the meat over-nite using beer and Italian
> dressing. Should I have sprayed the meat with water very hour or so?
> I am using briquettes and wood (pecan) chunks for smoke. Once I
> become more experience, I'll graduate to using charcoal instead of
> briquettes. It's moderately soft but not falling apart and I feel
> that it could be juicier.
> Any additional advice would be most helpful
>
> All of you have given me some valuable advise in the past and I do
> appreciate all the help which I desperately need.
>
>
> Ken

Where are you measuring your temperature and with what? And what's the
approximate internal temp of your brisket when you take it off? Do you test
for doneness with a fork (should twist easily)?
My guess is that your temperature is much lower than you think it is and
that's why you're not getting bark. Spraying the meat won't help - you need
to cook at 250 - 275 degrees until it's done, which will give you bark and
nice juicy meat. Try a rub instead of the marinade, or for a simple one,
salt/pepper/garlic powder/paprika/red pepper.

Jack Curry