Presentation issue(s)

[CrazyCajunSmoker]

Just joined...hopefully this isn't a subject that has been beat to death.

I have had an MES for about three years and love it. The food always taste great and I am learning things to make them better all the time. For many reasons, I don't have the luxury of watching a smoker closely during a smoke. That is why I opted for a Masterbuilt...set the temp and go (for the most part).

I know (and understand) that taste and tenderness are what matters, but when serving meat to guest...especially in Texas...they like to see a good bark and smoke ring on brisket. When I am doing a brisket, I have the temp set about 225-230. I just cannot seem to get a good bark, and forget about a smoke ring...if one is there you will need a magnifying glass to see it.

Any tips or tricks to help with my "cosmetic" shortcoming?

 

[DanMcG]

For a ring you can use tenderquick, I don't know the proper amounts or time to let penitrate, but rub the cure on and let it rest, Bam instant ring.

 

[JC in GB]

I know there are many opinions on this but I find that you can't get a robust bark if the cook chamber is too moist.

I don't use any water in my smoker and get consistent good bark. I know there is a difference between charcoal and electric smokers but the thermal transfer characteristics should hold true.

Are you running a water pan in your smoker? If so, maybe get rid of it during bark creation time?

Do you go right from the fridge to the pit? If so, maybe leave your brisket out for the surface to dry a bit before hitting the pit?

How much salt are you using in your rub? More salt should equate to a drier bark. Haven't tried this, just a thought.

Trimming. Bark won't form well over fat. If you want a good bark, you need to expose as much meat as possible.

Hope these tips are of some use.

JC

 

[zwiller]

Bark in MES requires help as it doesn't move air like a stickburner. Do a search for pellicle. For brisket, overnight rest uncovered.

Franklin doesn't get a smoke ring either... Popular TQ to fake a ring method is apply TQ with shaker rest 10-15m and then rinse off.

 

[DanMcG]

Here's an old post on smoke rings with an electric smoker.

https://www.smokingmeatforums.com/threads/tender-quick-question.158805/

 

[radio]

Get yourself an A-Maze-N pellet tube or tray and don't use the water pan if you want bark.
You will have to partially, or fully open the chip tray and open the top vent all the way to allow the pellets to stay lit as they need some air flow.
If you do not have one, please invest in a dual probe thermometer like a Maverick or Thermopro to keep a check on temps.
This will take a bit of fussing to get dialed in, but I think it will get you the results you are looking for.

 

[dr k]

I don't wrap anything and smoke ribs, butts and brisket at 275 max with great bark. I've noticed with a PID contoller vs the stock Mes controller it holds within a degree or two with no over/under coasting and cooks quicker and produces a consistent bark. Smoking at 275 with the stock controller it would coast well above to 290 and down to 260. That bark is different than holding at 275. This is at 220° for five hours on a my Labor Day rib roast. Just salt, pepper and dry herbs. No sugar. No water in the pan ever. Vaporizing juices are plenty moisture if too much in this insulated smoker especially in the winter.

 

[dr k]

 

[schlotz]

radio said it! No water, use the A-Maze-N pellet tray.

 

[tallbm]

Just joined...hopefully this isn't a subject that has been beat to death.

I have had an MES for about three years and love it. The food always taste great and I am learning things to make them better all the time. For many reasons, I don't have the luxury of watching a smoker closely during a smoke. That is why I opted for a Masterbuilt...set the temp and go (for the most part).

I know (and understand) that taste and tenderness are what matters, but when serving meat to guest...especially in Texas...they like to see a good bark and smoke ring on brisket. When I am doing a brisket, I have the temp set about 225-230. I just cannot seem to get a good bark, and forget about a smoke ring...if one is there you will need a magnifying glass to see it.

Any tips or tricks to help with my "cosmetic" shortcoming?

Hi there and welcome!

Don't wrap it at all.
No water.
Run at 275F.
Keep the vent wide open.
If you have an AMNPS tray that would would help with not babysitting but not sure it would help with bark. HOWEVER some guys have reported getting some smoke ring by smashing up some charcoal and putting it in the tray and then overlaying pellets on the charcoal. Just watch for flame ups.

I hope this info helps :)

 

[Bearcarver]

Like already said---Don't put Water in an MES Water Pan---EVER!
Just put the Empty Pan in position with foil on it to keep it clean.
I haven't put water in my MES water pan in over 9 years.
I don't get a Smoke Ring, but I'm not into Phony Rings anyway.

BTW: I just made some Beef Ribs, and these were the first ones I ever made without Panning & Covering at 165°, and I didn't like the texture one bit. I will never make them without covering again!!

Bear