Brisket Bark Question

Discussion in 'Beef' started by mabrandt, May 27, 2008.

  1. mabrandt

    mabrandt Fire Starter

    Hi! Just found this forum last week as I was getting ready for my first smoke this season. Looks like I'm going to spend a lot of time here.

    I read here and other places the basic brisket technique of smoke to 170, foil and take off at 195 and cooler it for at least an hour. At 170 my brisket had a nice crusty bark. It looked really good. After the foiling process the bark turned to mush. While the brisket was good, I wanted the crusty bark. I see where others say the foiling has no effect on the bark. Everytime I have tried it, it does this. I like the moistness of the meat after foiling, but I also like the bark.

    Can anyone tell me what I'm doing wrong?
  2. richtee

    richtee Smoking Guru OTBS Member

    Hey MA... stop into the Roll Call forum and give us an intro post. Smoker type, experience, etc... helps us answer questions.

    And you can toss the meat back on a grill/hot oven for a few min. to firm up the bark if it mushes out that much. Shouldn't really tho. Perhaps it was not as "crusty" as ya thought? But the grill/oven will help ya get those "burnt ends" kind of crunchies.
  3. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Foiling it is simply braising it. It will make everything tender, including the bark. Richtee is right on - give it a quick char on a hot grill right before givin it the knife!

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