Hard Brisket Bark

[danbono]

Hi I'm just trying to figure out why my brisket bark was so hard to slice thru. I started out with an 11 lb brisket broke it down into point flat I think.
In my WSM 22 with Weber brigs at 5pm temp was 225-250. Flat/small piece was done at 1:30am the bigger was done at 8:30.Looks like it cooked for almost 15 hrs. Small piece was better slicing.
I'm thinking over done some?
Hope the pics help.
Thanks Dan

 

[danbono]

Small piece/flat?

 

[hillbillyrkstr]

To soften the bark you can use the Texas crutch. I personally love the harder bark on briskets.

Scott

 

[CombatBarbecue]

15 hours seems like a long time to me. What were your ITs when you pulled them out? But you could definitely crutch it to soften the bark. Me personally love a nice good bark on a brisket.

 

[SonnyE]

I sure wouldn't turn down some of that!
Of course, my Doctor has different ideas.
Looks great to me. Anybody that can't gnaw up that bark is a pansy.
Which of course, would upset my dentist.

I'd rather die happy and full. ;)

 

[chilerelleno]

I'm not a fan of needing a hacksaw to get through brisket bark, which is why I bought a roll of butcher paper.
They get wrapped now, it's like a crutch but it can breathe and self baste.
Not all juices get trapped, some definitely steams off or leaks out.
But it leaves me with a wonderfully slice'able and chewy bark.

 

[SonnyE]

I'm not a fan of needing a hacksaw to get through brisket bark, which is why I bought a roll of butcher paper.
They get wrapped now, it's like a crutch but it can breathe and self baste.
Not all juices get trapped, some definitely steams off or leaks out.
But it leaves me with a wonderfully chewy bark.

Yeah, but Chile, you are a Master and a Gourmet Chef.
Most of us are chickens pecking in the yard...

 

[chilerelleno]

Lma

Yeah, but Chile, you are a Master and a Gourmet Chef.
Most of us are chickens pecking in the yard...

LMAO.... What ya been smoking Sonny?
I love the flattery, but damn, I wish it was true. :oops:

 

[SonnyE]

Lma

LMAO.... What ya been smoking Sonny?
I love the flattery, but damn, I wish it was true. :oops:

Oh, I gave up smokin in 2004/2005, a personal New Years resolution.
I had to actually tell the wife I had quit. She didn't realize.

What makes a Chef? Somebody who Loves to make food, gets dedicated enough to do it and present it, and does it a lot/daily.
Sounds like chilerelleno to me.
And if it isn't true, you can't put it on the Internet.

Excuse me, some fresh poop hit the ground and I have to run over and peck at it....

 

[danbono]

15 hours seems like a long time to me. What were your ITs when you pulled them out? But you could definitely crutch it to soften the bark. Me personally love a nice good bark on a brisket.

Hi All Temp was 205 when both were taken off.Both probed like butter. The bark was very tasty but rock hard, made slicing it a MPIA.
Thanks Dan
PS I do have butcher paper and foil but, didn't want to warp in the early morning hours.

 

[chilerelleno]

Yeah... Okay, I like to cook, cook a lot and share the ones the Fire Dept weren't in on
But a Chef de Cuisine I am not, at least not in my opinion.

 

[noboundaries]

Chile John definitely knows what he's talking about. I started wrapping briskets, butts, and tri tips in inexpensive brown, wax-less butcher paper (couldn't find the peach colored stuff) earlier this year. The bark is firm, but not crunchy. It makes a delicious difference.

 

[SonnyE]

Hi All Temp was 205 when both were taken off.Both probed like butter. The bark was very tasty but rock hard, made slicing it a MPIA.
Thanks Dan
PS I do have butcher paper and foil but, didn't want to warp in the early morning hours.

Oh, well then you need a MPIA mitigating tool.

Bark or Bones, this will do it Jones:

What? You didn't expect seriousness from me did you?
Better than the Axe approach...

 

[danbono]

Oh, well then you need a MPIA mitigating tool.

Bark or Bones, this will do it Jones:

What? You didn't expect seriousness from me did you?
Better than the Axe approach...

Wasn'that bad!!!:(:(
Dan

 

[danbono]

Wasn'that bad!!!:(:(
Dan

Maybe next time do a flip?
Dan