better bark for my brisket....

north bay jed

Newbie

Original poster

Jun 9, 2013

6

10

Novato ca

• Jun 9, 2013

• #1

Hey all, Im new here, I have a brisket question. I just smoked my 3rd brisket. All in all Im fairly pleased, tasty, flavorful and it tettars apart with my hands. It was a 6 lb brisket smoked in my SMS vertical SS smoker. My only complaint is I would like a crunchier bark. I hear puling out the watwer pan might help this? I only mopped once when I flipped it, foiled at 166 and pulled it out at 190. Let it rest for 2 plus hrs. Pretty darn good...but Id luv a crisper bark without substituting moistness...any thoughts? I dont have this prob with my pork butts...they come out with great bark!

Jed

 

Last edited by a moderator: Jun 10, 2013

rdknb

Master of the Pit

OTBS Member

SMF Premier Member

Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• Jun 9, 2013

• #2

For better bark I do not foil it, can take longer to cook that way, but if you love bark.

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jun 9, 2013

• #3

One thing about foiling is you lose all the crispiness of the bark you worked so hard to get. Pulling the water and going to a dry chamber also helps. Here are a couple of links that describe the "lean trim no foil wet to dry smoke chamber" method that one of our members has been working on for awhile now. I have adopted this method to a lot of my smokes and it has taken my BBQ to a whole new level.
So if you are willing to go against the norm and step out on a ledge and take a chance on something that Really works then read on:

http://www.smokingmeatforums.com/t/141647/brisket-with-wet-to-dry-smoke-chamber-q-view-method

http://www.smokingmeatforums.com/a/wet-to-dry-no-foil-smoke-chamber-method-for-smoking-meats

 

Last edited: Jun 9, 2013

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,016

1,776

N.E. Oklahoma

• Jun 9, 2013

• #4

   What they said...no foil = better bark

Red

 

north bay jed

Newbie

Original poster

Thread starter

Jun 9, 2013

6

10

Novato ca

• Jun 10, 2013

• #5

Yah thanks guys, I thought about pulling the water pan. Next time. Cheers!

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Jun 11, 2013

• #6

No foil will help for sure, if you have the patience to stay with one for the extended cook time.  A spritz of apple juice with some sugar dissolved in it will also help out, but with the sugars, you have to keep a close eye and make sure it doesn't burn.

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Jun 11, 2013

• #7

I came up with a hybrid method that gives me the moistness of foiling, while still maitaining a good bark - it's like 3-2-1 but for brisket.

Cook brisket on racks without foil till temps hit 165°, foil and cook till temps hit 180°, remove from foil and cook till you hit 195°. You will find that after you remove it from the foil the temp will drop about 10°, and it will take about 4'ish hrs. to get up to 195. That 4 or so hours re-sets the bark, but (and this is the part I love) the bark is not overly crunchy and dry - it has just enough moisture to make it very edible and tastey.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Jun 11, 2013

• #8

FOOD I HAVE COOKED - ANYTHING 014.JPG

• oldschoolbbq
• Apr 7, 2013

 Never wrapped , only Seasoned , placed in a 225*F preheated  and with good TBS...

FOOD I HAVE COOKED - ANYTHING 015.JPG

• oldschoolbbq
• Apr 7, 2013

 and the lid to my smoker is NOT opened until my target temp. is attained - 200*F IMT ...   this Point fell off as I removed the Brisket...

FOOD I HAVE COOKED - ANYTHING 016.JPG

• oldschoolbbq
• Apr 7, 2013

  juicy and very tender . The Bark was outstanding  8-)