To build a better bark on my brisket, I should...

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BluDawg
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Re: To build a better bark on my brisket, I should...

Postby BluDawg » Thu May 23, 2013 12:42 am

Boots your grub always gits my mouth to waterin and that is a good looking brisket... you need to tuck a few Bennies under the salad :roll: I agree there is a 100 ways to skin the critter. Cooking at real low temps(below 230) I agree with keeping a little moisture in the pit to keep the surface from turning to rawhide. I just don't cook that low any more. I gave it a try for quite a few years (it almost turned me in to an alcoholic) before my brains came in and I abandon the newfangled method and went back to cooking how I was taught by my Pappy and my Dad. Their pit thermo was a hand held over the cooker and "we are almost out of cold beer so it must be done" philosophy. :dont:
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Brandon87
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Re: To build a better bark on my brisket, I should...

Postby Brandon87 » Tue May 28, 2013 8:26 pm

I foil and am able to get a nice bark. I use a foil pan and cover with foil rather than just wrap in foil. Fat side down with just a little liquid. The meat side never braises in the juices so you don't get that mushy bark. IMO, you lose the bark when you wrap tightly in foil and/or let the meat side braise rather than just the fat side.
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Re: To build a better bark on my brisket, I should...

Postby JBROOKS3 » Wed May 29, 2013 9:31 am

Brandon87 wrote:I foil and am able to get a nice bark. I use a foil pan and cover with foil rather than just wrap in foil. Fat side down with just a little liquid. The meat side never braises in the juices so you don't get that mushy bark. IMO, you lose the bark when you wrap tightly in foil and/or let the meat side braise rather than just the fat side.


Do you smoke it fat side up or down, then cover in foil pans?
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Swamp Donkeyz BBQ
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Re: To build a better bark on my brisket, I should...

Postby Swamp Donkeyz BBQ » Wed May 29, 2013 10:36 am

Diffrent cookers will produce different results. We consistenlty produce good bark, with foil, while someone next to us will have soft mushy bark, while using foil. We cook our brisket at 325, and that probably makes a difference also.
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Brandon87
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Re: To build a better bark on my brisket, I should...

Postby Brandon87 » Wed May 29, 2013 7:37 pm

JBROOKS3 wrote:
Brandon87 wrote:I foil and am able to get a nice bark. I use a foil pan and cover with foil rather than just wrap in foil. Fat side down with just a little liquid. The meat side never braises in the juices so you don't get that mushy bark. IMO, you lose the bark when you wrap tightly in foil and/or let the meat side braise rather than just the fat side.


Do you smoke it fat side up or down, then cover in foil pans?


Fat side down. Place in foil pan around 165 internal.
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Re: To build a better bark on my brisket, I should...

Postby Boots » Thu May 30, 2013 12:02 am

Fat side down for me, flip it halfway through.

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