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Discussion in 'Beef' started by dwaytkus, Mar 17, 2014.
So what is the trick to getting the bark on Corned beef brisket? Smoker Temp.?
I'm sure others will help more but I did a pastrami a couple weeks back and it had a very nice bark. I rubbed it prior to smoking with a modified Jeff's rub, added some coriander, modified the amounts of a few ingredients but kept the sugar the same. Refrigerated overnight, into the smoker in the morning and smoked at 225 degrees until the IT reached 185 degrees, no foiling. Nice bark, nice smoke ring, real tender and the taste ..... oh yeah!