brisket bark

[SmokyMose]

Time for a related question. I have never slathered on mustard to hold on rub. I have read that you can not taste it and that it increases the bark. True/ false?

Enough info for you, Foam? LOL
From the few times I've used it; no you can't taste it and I don't fret about bark because we don't really care about it. I don't use any sort of rub binder anymore except thick Worcestershire on chuckies just because I like the taste.
I'm thinking, like some have suggested, that the foiling or wrapping stage has more to do with it, or the temperature of the pit....

 

[mr beef]

Anyone ever had there brisket mechanically tenderized before smoking i work in a meat shop and have access to one unsure if i should use

 

[dabaroo]

That time of year again. I've made 2 more brisket since this one and neither impressed me as much as my first. I think my notes are bad. My rub recipe has no salt. The other problem I had was my stall went 6hours the one time before I cranked it. It was a 9ponder was on 18 hours! I think it might of been my vents. I have a vertical smoker and 2 bottom vents and another on top. Just bought a $65 brisket so any advice this round would be appreciated. Thanks

 

[myownidaho]

That time of year again. I've made 2 more brisket since this one and neither impressed me as much as my first. I think my notes are bad. My rub recipe has no salt. The other problem I had was my stall went 6hours the one time before I cranked it. It was a 9ponder was on 18 hours! I think it might of been my vents. I have a vertical smoker and 2 bottom vents and another on top. Just bought a $65 brisket so any advice this round would be appreciated. Thanks

I do a basic blend of 50/50 kosher salt and black pepper. You can branch out from there. I smoke at 250-275. Wrapping at 165 can help get through the stall but every piece of meat is different.

 

[dabaroo]

Thanks appreciate it. Where should I have my vents? I envy tbrtt1 sleep while smoking! I check mine maybe too often, about every four hours to start.

 

[myownidaho]

I'm not going to be able to help you with your vents. I use a Bradley electric which is a very different animal.

 

[dabaroo]

I need to win the lottery or move to Texas so I can make brisket every month. I think my issue was my vents left them open it smoked for over four hours at a time without reloading apple juice (instead of water) or wood. This one turned out amazing if there was a stall it was quick. This 16 ponder hit 195 in 11 1/2 hours! Wrapped in foil and a towel tossed in a cooler until half hour before serving. My bark was beautiful and didn't flake off. I did use watered down mustard and rubbed generously but not thick.

Thanks to all of you who take time posting, as I've said before brisket is more than just a meal for me. This was my brother's specialty. Being able to pull it off means the world to me, especially using his smoker. He would be so proud that I figured out how, all thanks to you guys. [emoji]128536[/emoji]