On 6/27/04 5:07 PM, in article
, "Jack Curry" <Jack-Curry
deletethis @cfl.rr.com> wrote:

> 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
>
>
The temperature of the cooking chamber, I thought, was around 225-250 but
the thermometer is located on the lid about half-way to the top.
It sounds like I should get an oven thermometer and check out the "real"
temperature of the cooking chamber.
The internal temperature of the meat was 180F.
Thanks for all the advice... I'll try the rub and upping the temp.