Bark

[brnzbk]

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,

Gary

 

[themule69]

Gary

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.

David

 

[oldschoolbbq]

I fully agree with David.

IMG_0012.JPG

• oldschoolbbq
• Sep 6, 2014

Bark ...

FOOD I HAVE COOKED - ANYTHING 015.JPG

• oldschoolbbq
• Apr 7, 2013

fall apart tender. . .

Have fun and . . .

 

[bear55]

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.

 

[brnzbk]

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.