According to Anton, of "Good Eats" on the food channel, you want to keep the
temperature 200-250 degrees. This means the temperature right there where
your meat is sitting. As for a crust, you can get that by putting on some
BBQ sauce during the last few hours of cooking....the sugar will do that.
You can also, as in ribs, impart a tasty crust by finishing them off under a
hot broiler or on a hot grill--just long enough to get a crust. Oh, I'm on
my 14th annual pig roast and have been using mesquite for my smoke for the
last five or six years as some of the people thought the hickory was a tad
too strong. Hmmmm...could have been all me. Anyway, good luck!
"ken ullman" > wrote in message
. ..
> 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
>