If everybody did everything the same way it would be a mighty dull world.
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Brisket question
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Originally posted by Walker View PostPretty much. Meat will only absorb so much smoke. I personally like about 3 hours of smoke. And no mesquite smoke. Too acidy/bitter
Originally posted by Smart View PostRespectfully disagree. If you want to do the absolute minimum then sure... but to get a true Texas layered bark set then no.
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Originally posted by zr2chevy22 View PostAll I do is season them with salt and pepper and let the stick burning smoker do the rest. I cooked one today and it came out with a GOOD bark and everyone complmented me on how it tasted although I know it wasn't my best work.
However the sides were AWESOME. Smoked Mac and Cheese and Baked Beans both done on the smoker.
Andrew
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Originally posted by critter69 View PostHow long and what temp. to get a dark bark ?
I have a write up available in Word Document form if anybody wants it. I have sent it to numerous TBHers through the years as a sort of a guideline for folks starting out or that wanted something to follow or compare to theirs. PM me a mailing address and I'll send it to whoever wants it. Many folks have used it and added their own twists... which is pretty much what I did when creating it.
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Originally posted by Smart View PostBark...or crust as you labeled it, is a combination of the rub, the meat’s juices rendering and layers and layers of smoke forming on the surface in the process. You have to have a good blue smoke fire (stick burner preferred), a good trim, a good heavy rub or salt/pepper combination and time to get a solid bark. Bark layers much better on meat than fat and is a reason folks trim. These big fat caps on briskets and pork butts folks neglect to trim are not going to produce a good bark. And since bark is also where most of the flavor is, their product is going to suffer. The better the bark the better the brisket/PB/ribs. One more thing. Grates are hell on bark so I always do the 1/4” trimmed fat cap down. The bark forms so much better when it can layer directly on the top of the actual meat and the thin fat cap can render down and not mess up the layered smoke. When you cut it you also have a cleaner slice after removing the flat from the point.
And I wrap every time. The bark is made before wrapping. Now I don’t wrap until 160-170 internal (never by time). It depends on how the bark is formed at those temps that determines where at 160-170 I wrap. It just takes time and the things I mentioned above. Main reason I wrap though after the bark is set is to push through the stall. Ain’t nobody got time for a 2-3 hour hiccup. You can open the foil pan at the end and tighten it up.
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Imba twice a year brisket person but I've been able to produce as good a flavor on a pellet grill as a stick burner. The bark is another question but I've never really liked the thick black on the meat as that always seems dry and bitter no matter what wood I try.
I prefer apple wood.
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