better bark for my brisket....

Discussion in 'Beef' started by north bay jed, Jun 9, 2013.

  1. Hey all, Im new here, I have a brisket question. I just smoked my 3rd brisket. All in all Im fairly pleased, tasty, flavorful and it tettars apart with my hands. It was a 6 lb brisket smoked in my SMS vertical SS smoker. My only complaint is I would like a crunchier bark. I hear puling out the watwer pan might help this? I only mopped once when I flipped it, foiled at 166 and pulled it out at 190. Let it rest for 2 plus hrs. Pretty darn good...but Id luv a crisper bark without substituting moistness...any thoughts? I dont have this prob with my pork butts...they come out with great bark!

    Jed
     
    Last edited by a moderator: Jun 10, 2013
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    For better bark I do not foil it, can take longer to cook that way, but if you love bark.
     
  3. s2k9k

    s2k9k AMNPS Test Group

    One thing about foiling is you lose all the crispiness of the bark you worked so hard to get. Pulling the water and going to a dry chamber also helps. Here are a couple of links that describe the "lean trim no foil wet to dry smoke chamber" method that one of our members has been working on for awhile now. I have adopted this method to a lot of my smokes and it has taken my BBQ to a whole new level.
    So if you are willing to go against the norm and step out on a ledge and take a chance on something that Really works then read on:

    http://www.smokingmeatforums.com/t/141647/brisket-with-wet-to-dry-smoke-chamber-q-view-method

    http://www.smokingmeatforums.com/a/wet-to-dry-no-foil-smoke-chamber-method-for-smoking-meats
     
    Last edited: Jun 9, 2013
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    [​IMG]    What they said...no foil = better bark

    Red
     
  5. Yah thanks guys, I thought about pulling the water pan. Next time. Cheers!
     
  6. bruno994

    bruno994 Master of the Pit

    No foil will help for sure, if you have the patience to stay with one for the extended cook time.  A spritz of apple juice with some sugar dissolved in it will also help out, but with the sugars, you have to keep a close eye and make sure it doesn't burn.
     
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I came up with a hybrid method that gives me the moistness of foiling, while still maitaining a good bark - it's like 3-2-1 but for brisket.

    Cook brisket on racks without foil till temps hit 165°, foil and cook till temps hit 180°, remove from foil and cook till you hit 195°. You will find that after you remove it from the foil the temp will drop about 10°, and it will take about 4'ish hrs. to get up to 195. That 4 or so hours re-sets the bark, but (and this is the part I love) the bark is not overly crunchy and dry - it has just enough moisture to make it very edible and tastey.
     
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

     Never wrapped , only Seasoned , placed in a 225*F preheated  and with good TBS...

     and the lid to my smoker is NOT opened until my target temp. is attained - 200*F IMT ...   this Point fell off as I removed the Brisket...

      juicy and very tender . The Bark was outstanding  :cool:
     

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