Red brisket

[andriesdt]

Hi

When I smoke my brisket it turns out red and I do not get the dark bark on it. The taste is fine and the smoke ring is there.

I smoke at 225 to 250 degrees.

I use charcoal as my fuel source. I smoke my meat for at least 6 hours.

I use a 400 gallon square box and I use camel thorn wood living in South Africa.

What am I doing wrong?

Please help

[L20A]

Time is not the consideration when smoking meats. Temperature is. You can have two identical pieces of meat and they will cook differently most times. ^ hours at those temps is not enough. I do almost of mine 14 - 18 hours at 220 - 250. The most important thing is the internal temp of the meat. I usually look to get to 205 or so. The fork twist test is a good one. Stick a fork in it and twist it. If the meat resists the twist at all it is not done. If you wish for shorter cook times you can foil the meat after the stall, usually about 160 - 170 degrees. This works well on briskies and butts and ribs, too. The meat should be well done gray with a reddish smoke ring. If you do foil the meat save the juices in the foil for au jus.

[strength_and_power]

The fork test works.
Using a leave in Temp probe would allow you to “see” what’s going on inside in a sense. You said the taste and smoke ring is there, how is the tenderness? Does it pull apart easily? Is the fat fully rendered? If you have a pic of the finished product both external and a slice, that would get you better feedback.


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[PitRow]

Just because it doesn't turn black, doesn't mean you're doing it wrong. I prefer mine to be that deep red color instead of black. In my experience that black color either comes from too much smoke, or burnt sugar in the rub that's been applied. Neither of which do I care for. Anyway, what matters is: does it taste good? If so then keep on doing what you're doing and don't worry about it.

Oh, and welcome to the forum! Lot's of good knowledge here and a great bunch of people. Hope you stick around and share some of your South African smokes!

[jwbtulsa]

Perhaps it's the choice of rub you are using. Perhaps its the choice of available wood for smoking. Maybe south African cows cook different! If it tastes good then color, at least to me, doesn't really matter. Try smoking longer to see if anything changes or smoke at a higher temp like 250-275F.

[Richtee]

Welcome to Smoked-Meat. And.. very few briskets are done at that temp..in that time.

Typically a brisket takes 8+ hours. Until about 185-190 internal temp.

[Abelman]

Not sure what to take away from your post be it time or bark.

As everyone said, you have to cook to temp and brisket can be fast and other times, very stubborn. The thermometer is the final judge in that regard.

As for your rub being red, no worries. I'd guess you're just using a rub without any sugar and that's just fine. The sugars will give you a barker, firmer bark if that's what your end goal is.

[Fishawn]

Perhaps it's the choice of rub you are using. Perhaps its the choice of available wood for smoking. Maybe south African cows cook different! If it tastes good then color, at least to me, doesn't really matter. Try smoking longer to see if anything changes or smoke at a higher temp like 250-275F.

My thoughts also, especially on the rub....

Curious on what's in the rub you are using

[SMOKE FREAK]

OK. When I talk about smoking brisket I'm talking about a whole packer brisket from 12 pounds (my favorite size) to 20 pounds...These chunks of beef take much longer than 6 hours...

For some folks, smoking a brisket might be just a 3-4 pound flat cut which could easily be done in 6 hours...

If your beef is "done" and it is more red than black, well than that's just fine. As stated...some don't like the darker color on their meat.

And to Smoked-Meat.