Bark on a brisket or crisping chicken after electric smoke?

Hunter Rose said:

 
I really enjoy cooking on my MES 30, but it is not getting the bark crispiness or crispy skin on the chicken. Flavor is there, but the top texture is too moist. I don't have a grill, but was considering a Solaire infrared. Has anyone tried "finishing" their smoked brisket or chicken with infrared? How about a blow torch? Advice is greatly appreciated.

Click to expand...

I have fought with chicken in my MES.  I can tell you that using a propane torch was no luck for me.  Using a vertical chicken/poultry smoking rack has definitely helped.  It was a tip I read from an electric smoker cookbook excerpt I found online.

A number of people have reported finishing on a regular flame grill but I don't believe I have ever read any step by step instructions or exact details.  Some say do it for 10 minutes, some say pull at 140-145F and finish to 165F on grill or in oven.

Also the lower racks on the MES get more heat than the upper racks.  This can help as well.

I would suggest you try the oven approach where you pull the chicken at 140F and put in a 425F oven until it is finished at 165F.  Please report back your findings :)