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post #1 of 5
Thread Starter 

What is the secret to getting a good bark on brisket, mine turns out very tasty but no, or very little bark.  I am currently using a Traeger Lil Texan but I have a Smokin-it #3 on the way.

Thanks for your help,


post #2 of 5


It is all in the foil or not to foil. Anything you foil looses bark. Steam is what kills it weather  it is foil wrap or a water pan. I do slow and low most of the time 24 hours. I keep the door closed and cook to an IT of about 185° and then start doing the toothpick test. The last packer wen to 193°

Happy smoken.


post #3 of 5

I fully agree with David.

 good Bark ...


 and fall apart tender. . .


Have fun and . . .

post #4 of 5

I also agree with the comments.  I, myself, foil all my butts and briskets as a "good" bark is secondary to a quicker cooking time for me.  You stated yours turn out very tasty, and after all, isn't that what we all strive for?  Foiling can save hours of cooking time on a large packer or pork butt.

post #5 of 5
Thread Starter 

Thanks for the replies

My Cookin-it #3 should be here Monday, looking forward to trying all of the great advice I received here on the forum, I will keep posted.

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