Brisket bark

[mitchparker6]

Have struggled with getting that dark brown/ black meteor bark? I made my own reverse offset from daves calculator. Today I have been using hickory and cherry wood. Used black pepper, kosher salt and lawrys. Used water as a binder. Started out at 225 and after first 3-4 hrs I slowly started to bump it up to 250 range. Chan you guys give me any pointers or tips? Thanks! Will post pictures when done.

 

[Marknmd]

Sounds good to me!

 

[mitchparker6]

Have struggled with getting that dark brown/ black meteor bark? I made my own reverse offset from daves calculator. Today I have been using hickory and cherry wood. Used black pepper, kosher salt and lawrys. Used water as a binder. Started out at 225 and after first 3-4 hrs I slowly started to bump it up to 250 range. Chan you guys give me any pointers or tips? Thanks! Will post pictures when done.

This is what I'm looking for.

 

[gmc2003]

How heavy is the rub your putting on? Also are you wrapping the meat at the stall?

Chris

 

[boykjo]

This is what I'm looking for.

You cant always judge a book by its cover. It will take a lot of trial and error with your smoker to get a bark like that without drying out a brisket. IMO to get a deep bark you go "low and slow". the longer the brisket is in the smoker (Unwrapped) the darker the bark is going to get. You will continue to get bark all the way through the cook even when wrapped. If you try to go hotter and try to get the bark you'll push through the time where the connective tissues break down and get a dry and chewy brisket.
Below is a brisket we smoked on my stick burner at the north carolina gathering. Smoker rolled between 225 and 250. Took about 12 hrs
My 2 cents

 

[JIMSMOKES]

This is what I'm looking for.

It's in your binder and rub.
My binder ingredients are All black and my final rub is all course grind.

 

[JIMSMOKES]

I should have added that you can do this with just your rub. Some activated charcoal will darken it up also. The dark band is a commercial rub.

 

[chopsaw]

I fell into a method where I always finish or hold in the oven . I use a weber kettle or pellet grill and run them around 260 . I pull at an IT of around 180 and go into the oven to finish and hold until supper .
Off the smoker .

After a 3 to 4 hour ride in the oven at 170 to 250 . Then a 45 minute rest on the counter . You can see how dark the crust got . Black pepper and course salt only . No sugars .

 

[Displaced Texan]

No binder for me. While trimming, the meat begins to warm up and sweat. By the time I put the rub on, it binds. Sit for a bit to get close to room temp. Then, straight in to the pit. ~250° for 6-8 hours until I get the desired result you see here.

 

[JLeonard]

No advice for ya. But these brisket pics are making me hungry!

Jim

 

[mitchparker6]

This was the end result! 6 adults and 3 kids and now only 2 slices of the point left. The bark turned out better than I thought. Ended up not wrapping. Definitely learned the lesson to not go based off temp, and not to pull until all the flat is probe tender!

 

[chopsaw]

Looks like a winner . Nice work .

 

[SmokinAl]

Nice job!
That is a good looking brisket!
Al

 

[912smoker]

Looks like you're figuring it out and hard to argue with those results! Probe tender is the key.
Great color and bark!

Keith

 

[jcam222]

Someone else mentioned a rub with activated charcoal. Note tx smoker posted a recipe for his. Another handy and tasty trick is to incorporate a light dusting of espresso powder. Hit the brisket with the blend you use now, when the salt creates that slurry on the surface dust lightly and get good coverage with the espresso powder. No coffee taste at the end but adds nice color and earthiness.

 

[JLeonard]

Looks like you finished out a winner. And if the family was happy all the better!

Jim

 

[tallbm]

This was the end result! 6 adults and 3 kids and now only 2 slices of the point left. The bark turned out better than I thought. Ended up not wrapping. Definitely learned the lesson to not go based off temp, and not to pull until all the flat is probe tender!

Hi there and welcome!

Looks like you are getting it sorted.
I don't wrap my briskets.
I use an electric smoker with perfect smoke production and mine don't get all dark black but come out amazing! The flavor is what matters most anyhow :)

 

[bauchjw]

Looks like you nailed it! Great job!