Brisket how'd I do?

[Rick]

i don't know, I cant taste it. you will have to tell us if it was good or not

[sir shovelhands]

Does mustard smeared on brisket really create a bark?

Never heard of that one

Interesting

Nope. Evaporation of the surface moisture (dehydration) is what helps creates bark (just like making jerky), it's also the real reason for the stall, and why crutching will get you past it.

[Graysonhogs]

I thought mustard was for getting the spices to stick?

Waste of mustard. imo

[Graysonhogs]

Rough crowd.

He asked. I'm not seeing the "rough" part.

[Smart]

If you liked it, that's all that matters!

This 110%....that's really all that matters! Bark is lacking a bit but as long as the taste buds like it, it is a success!

I am guessing you wrapped in foil or put in a pan and covered at some point?

I don't wrap because I like a good bark and the only time I wrapped (pork butt but same effect) it came out with that wet look

Extremely easy to make a good bark wrapping at 165-170ish.

Looks good. Here is mine I did on Sunday.

Looks good given an electric smoker. My only suggestion would be to cut it against the grain instead of with it. If it was good cut like that, it would be even better cut against the grain. It makes for a better chew..

I thought mustard was for getting the spices to stick?

It is a binder yes.... but the bark layer itself is a combination of your rub, rendering fat, your meat proteins and layering smoke. Some suggest that the mustard or oil will bind your rub better to the raw meat therefore increasing the amount of rub that stays in place to help create the bark in the smoking process. I have used them both and I have done it without. They all did well. Couldn't taste the mustard one bit.

[BTLowry]

Extremely easy to make a good bark wrapping at 165-170ish.

What is your method?

Only time I wrapped something it came out with a wet outer layer
I am always willing to learn

Maybe I wrapped too soon, don't remember

[oktx]

Wait until you have your bark where you want it if you’re going to wrap with foil. I don’t think it matters with butcher paper.

[TC]

What is your method?

Only time I wrapped something it came out with a wet outer layer
I am always willing to learn

Maybe I wrapped too soon, don't remember

When you have that "wet layer", the key is to put the brisket back on the pit, out of the foil, for about about 10 minutes let let it dry and for the bark to set.

[Burntorange Bowhunter]

Now for the real answer to the OP........just go to Bill Miller next time homie.

[emoji38]



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[Smart]

When you have that "wet layer", the key is to put the brisket back on the pit, out of the foil, for about about 10 minutes let let it dry and for the bark to set.

This....I go to 165-170 or whenever I hit the stall...whichever comes first and the bark is right. Wrap....push through the stall to 200ish and then open back up the last few minutes when probe tender. Keeps the brisket juicy and cuts down on smoker time with a solid bark.

[TC]

Now for the real answer to the OP........just go to Bill Miller next time homie.

[emoji38]



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Ouch. BOB don't cut no slack!

Hi BOB

[Burntorange Bowhunter]

Ouch. BOB don't cut no slack!



Hi BOB

Man there's so many good bbq joints around now that produce top quality brisket. I can't remember the last one I cooked. Too easy to grab some lunch at a local spot. When I fire up the pit on weekends now its for whole chickens, pork loins and turkey breasts. Old man gotta eat healthy. Lol.

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[Goldeneagle]

My briskets have never looked like what folks say they should, but nobody has ever complained about the taste.