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brisket bark - Page 2

post #21 of 22
Quote:
Originally Posted by Foamheart View Post

Time for a related question. I have never slathered on mustard to hold on rub. I have read that you can not taste it and that it increases the bark. True/ false?
Enough info for you, Foam? LOL
From the few times I've used it; no you can't taste it and I don't fret about bark because we don't really care about it. I don't use any sort of rub binder anymore except thick Worcestershire on chuckies just because I like the taste.
I'm thinking, like some have suggested, that the foiling or wrapping stage has more to do with it, or the temperature of the pit....
post #22 of 22
Anyone ever had there brisket mechanically tenderized before smoking i work in a meat shop and have access to one unsure if i should use
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