Bark

[doctor phreak]

now i know this has probably been repeated but...how do i get that wonderful bark..i have done brisket and pork but usually don't really get a good dark burnt bark....only so so bark.....do i need to add more sugar in my rub or should i not foil the meat ..any ideas or suggestions would be greatly apperciated...thanks to all

 

[seboke]

You'll see a lot of folks sear thier briskets black before setling in low and slow. A sugar based rub will give you a darker "finish". I personally would not NOT foil the meat. It's that "braising" time that makes it crumble in your hands.

 

[cinnamonkc]

You can try a mustard slathering before the rub to increase the barkage. And spritz along the way.