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post #1 of 25
Thread Starter 
Going to attemp my first brisket in next weekend. What are the keys to a successful bark? Is it the rub, mop, smoke? Thanks

post #2 of 25
Rub and spritz for me...you'll get lots of thoughts on this one I bet!
post #3 of 25
WOOOF! icon_smile.gif
post #4 of 25
LOL...I just laughed out loud at work and now people are staring at me funny!! icon_lol.gif
post #5 of 25
Just a genreous rub and a few spritzes for me
post #6 of 25
LOL @ Richtee, He full of himself today it sounds like... PDT_Armataz_01_28.gif pretty good though...
post #7 of 25

Burn that thing!

I did a Smokin-Okie brisket two weeks ago and it cam out freakin awsome! Lot's of bark, delicioso!
post #8 of 25


To answer the question, I agree with the rub and spritz. I spritz with 3-1 mix of Apple Juice and Captain Morgan's Original Spiced Rum. The sugars in the juice and rum caramelize to help build a good bark.

Hope this helps!

Take care, have fun, and do good!


post #9 of 25
Meow is there a rum taste on the meat when done? I am not a drinker (maybe I ought to start. ha ha ha) and dont know what it would be like or does it just give a good reaction with the sugar in the juice when added to the meat? Thanks..
post #10 of 25
The apple juice has sugar too, so you don't have to use the alcohol. I've never used the rum and I get a really nice bark.

Just a thought...wonder about applesauce...anyone know??
post #11 of 25


I have not tried it yet, but I hear rubbing plain yellow mustard all over the meat leaves a great bark too. THey say you will not taste any mustard when it is done.
post #12 of 25
I did two butts last weekend, one with and one without. We couldn't tell a difference.
post #13 of 25
my BARQ, comes from the high sugar content in the rub...........i don't spritz till 2 hours into the smoke

and here's proof

post #14 of 25
hehehe good one, now sit! stay away from my leg! Hey!!eek.gif

There are alot of opinions on Bark. I think that charcoal and wood smokers get a different bark than electrics, or propane models. ( I didn't say better, I said different)

I wait to foil my smoked meats longer than alot of people who foil, and I don't spritz/mop until meats start to look dry, at least 2-3 hrs into the smoke(fatties are an exception, because of the short smoke time).I like bark, and most folks I know, or cook for do too. The rub that you use has alot to do with it, and I think that the rub going on my meats at least 8 hrs before smoke makes a HUGE difference. I have tried the mustard massage( hehehe, thats what someone at the last comp called it), and I have found no difference in the bark or the taste, at least in the stuff I have smoked, so I don't bother with it anymore.

Just my opinion on this subject. Come on Rich, roll over!

Oh yeah...............................GO WINGS!!!icon_exclaim.gificon_exclaim.gificon_exclaim.gif
post #15 of 25
This was not seared!

Foiled at 175,in a cheap foil pan.
post #16 of 25
Scratch my belly and I'll consider it :{)
post #17 of 25
i always smoke with fat cap down...........but i have found, before i started foiling, sometimes the barq would get so hard, take a jack hammer to break it up............but when i started foiling........i found this helps moisten up the barq.........
post #18 of 25
I have also used bourbon. I read here on SMF that one member tried the rum instead of bourbon. (I think it was SWalker) I did ribs with both sprays one day and the family preferred the rum ribs because they were a little sweeter. I can't taste the rum or bourbon in the finished product. Straight apple juice will work just fine. A few folks use pineapple juice.

Hope this helps!

Take care, have fun, and do good!


post #19 of 25
I suggest we all talk gobbledot into drinking. It amkes tihngs more interesting. See I don't need speelll cjeck. Enhances the smokes. It does , I swear.
post #20 of 25

Take care, have fun, and do good!


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