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Old 05-08-2021, 10:58 PM   #1
critter69
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Default Brisket question

How are you guys getting the black “ crust” on your briskets ? Mine get close but not as black or “ thick” as some I see pictures of on here. Is it the coating or sauté your putting on them, if so would you mind telling me what you use, season them with. My son was down there and ate a place, and he said the brisket they served was the best food period he has ever eaten. I would like to try and better my out come.
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Old 05-08-2021, 10:59 PM   #2
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I have wondered the same, I’ve only done two but neither had that crust!
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Old 05-08-2021, 11:02 PM   #3
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All 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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Last edited by zr2chevy22; 05-08-2021 at 11:06 PM.
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Old 05-08-2021, 11:08 PM   #4
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Smoke and time. Four ingredients salt, lots of black pepper, smoke and time.
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Old 05-08-2021, 11:09 PM   #5
lostbrd
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No foil!
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Old 05-08-2021, 11:11 PM   #6
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The biggest reason why people don't get a good bark is wrapping in foil or paper for too long or at the wrong time.
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Old 05-08-2021, 11:18 PM   #7
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Quote:
Originally Posted by bignick612 View Post
The biggest reason why people don't get a good bark is wrapping in foil or paper for too long or at the wrong time.
No wrap here. I have never wrapped any meat that I put on a smoker unless it's in BACON!!! LOL
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Old 05-08-2021, 11:34 PM   #8
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For the first 3 hours do not open the lid and touch the brisket at all. After that do what you want but stil be careful about wrapping for to long of a time.
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Old 05-08-2021, 11:41 PM   #9
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14 hrs on the pit... low and slow.
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Old 05-09-2021, 12:07 AM   #10
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Quote:
Originally Posted by zr2chevy22 View Post
All 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
This looks awesome!

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Old 05-09-2021, 12:30 AM   #11
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Quote:
Originally Posted by zr2chevy22 View Post
All 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
It’s dry.

OP, you gotta run a stick burner to get that “crust” you are looking for.
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Old 05-09-2021, 02:02 AM   #12
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Originally Posted by texasdeerhunter View Post
It’s dry.



OP, you gotta run a stick burner to get that “crust” you are looking for.
You mean you can't get that with the outdoor oven? Aka pellet smoker lol.

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Old 05-09-2021, 02:30 AM   #13
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Stick burner is the best way. Wrap in butcher paper not foil. But you can achieve the appearance of a good bark with Hardcore Carnivore seasoning if using a traeger both these pics are off a traeger

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Old 05-09-2021, 05:55 AM   #14
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Default Brisket question

Bark...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.




Last edited by Smart; 05-09-2021 at 06:21 AM.
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Old 05-09-2021, 07:02 AM   #15
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Quote:
Originally Posted by zr2chevy22 View Post
All 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
This Is Perfect
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Old 05-09-2021, 07:26 AM   #16
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This picture needs a frame around it.
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Old 05-09-2021, 08:12 AM   #17
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It funny most say you need a “stick burner”. Some of the best brisket in Texas comes from assisted smokers. They are hidden out of site at a few places but they are being used.
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Old 05-09-2021, 08:22 AM   #18
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Cooked on my uds, Kosher salt and restaurant grind black pepper. Using smarts cooking instructions


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Old 05-09-2021, 08:34 AM   #19
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Mine always have a great bark on them. I don’t have any pics handy to upload ...I’ll find some later and post em but...

I season with H‑E‑B Steak Blend which is sea salt, black pepper, garlic and paprika

Smoke for 6 hours with Post Oak at about 235

Pull it off and double wrap with pink butcher paper, put it back on until the internal temp where the flat meets the point is 195-198

Keep it wrapped and into the ice chest to rest until the temp reaches 200-203
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Old 05-09-2021, 08:34 AM   #20
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Quote:
Originally Posted by mavrick View Post
It funny most say you need a “stick burner”. Some of the best brisket in Texas comes from assisted smokers. They are hidden out of site at a few places but they are being used.



Why is that funny? It's the truth for the most part. There is no secret that the best bark comes from natural wood burning pits or "ceramics"....and in somebody's backyard that's going to be the easiest and most common route to that end game.. There are always outliers in everything we do. Somebody can always come up with one.
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Old 05-09-2021, 08:56 AM   #21
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Both of theses briskets I wrapped in foil at about 160 degrees. Finished cooking till tender(around 205 degrees). Rested in a cooler 5-6 hours and then sliced. Seasoning was salt , black pepper and garlic on both as well Top brisket was a stick burner(mesquite and oak) and bottom was a pellet smoker(Rectec). I think the bark on a brisket is way over rated. As long as it has a good smoke flavor and it taste good and tender, I don`t care.

I have eaten brisket a competition cook offs before that had that great looking bark and smoke ring, but the smoke flavor was so strong I wouldn`t eat it.



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Old 05-09-2021, 09:00 AM   #22
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Originally Posted by critter69 View Post
How are you guys getting the black “ crust” on your briskets ? Mine get close but not as black or “ thick” as some I see pictures of on here. Is it the coating or sauté your putting on them, if so would you mind telling me what you use, season them with. My son was down there and ate a place, and he said the brisket they served was the best food period he has ever eaten. I would like to try and better my out come.
Oak wood also helps.
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Old 05-09-2021, 09:04 AM   #23
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Quote:
Originally Posted by tpack View Post
Both of theses briskets I wrapped in foil at about 160 degrees. Finished cooking till tender(around 205 degrees). Rested in a cooler 5-6 hours and then sliced. Seasoning was salt , black pepper and garlic on both as well Top brisket was a stick burner(mesquite and oak) and bottom was a pellet smoker(Rectec). I think the bark on a brisket is way over rated. As long as it has a good smoke flavor and it taste good and tender, I don`t care.

I have eaten brisket a competition cook offs before that had that great looking bark and smoke ring, but the smoke flavor was so strong I wouldn`t eat it.




Pellet smoker is winning the visual category...which one tasted better?


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Old 05-09-2021, 09:58 AM   #24
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Originally Posted by Backwoods101 View Post
Pellet smoker is winning the visual category...which one tasted better?


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They were both very good. I like the ease of the pellet smoker, but I don`t thing you can beat the flavor from real wood as long as the smoke flavor isn`t overpowering. I actually prefer the challenge of cooking on a stick burner. Maintaining a fire at 4 in the morning , trying to keep the temp low and slow and just the right smoke is something of an art.
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Old 05-09-2021, 10:10 AM   #25
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As mentioned before, S&P is all you need and if you wrap it do it in butcher paper.
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Old 05-09-2021, 10:14 AM   #26
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4 hours is as much smoke as you need. After that just keep the temp right for the duration.
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Old 05-09-2021, 10:16 AM   #27
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Quote:
Originally Posted by Walker View Post
4 hours is as much smoke as you need. After that just keep the temp right for the duration.
4 hours regardless of size? Legitimately asking the question because I am not expert.
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Old 05-09-2021, 10:23 AM   #28
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My recteq pellet smoker puts plenty of bark for me. And I can spend more time sleeping or putting lime in my beer. =)



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Old 05-09-2021, 10:27 AM   #29
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Quote:
Originally Posted by Fordnandez View Post
4 hours regardless of size? Legitimately asking the question because I am not expert.
Pretty much. Meat will only absorb so much smoke. I personally like about 3 hours of smoke. And no mesquite smoke. Too acidy/bitter

Last edited by Walker; 05-09-2021 at 10:30 AM.
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Old 05-09-2021, 10:30 AM   #30
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Default Brisket question

Quote:
Originally Posted by Walker View Post
4 hours is as much smoke as you need. After that just keep the temp right for the duration.

Respectfully disagree. If you want to do the absolute minimum then sure... but to get a true Texas layered bark set then no.

Last edited by Smart; 05-09-2021 at 10:32 AM.
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Old 05-09-2021, 10:45 AM   #31
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If everybody did everything the same way it would be a mighty dull world.
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Old 05-09-2021, 11:06 AM   #32
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Quote:
Originally Posted by Walker View Post
Pretty much. Meat will only absorb so much smoke. I personally like about 3 hours of smoke. And no mesquite smoke. Too acidy/bitter

Quote:
Originally Posted by Smart View Post
Respectfully disagree. If you want to do the absolute minimum then sure... but to get a true Texas layered bark set then no.
Everyone`s taste levels are different. What taste like great smoke flavor to some may taste strong and bitter to others. At the end of the day it`s all about personal preference. I am personally not a "Bark Snob". It used to be, you had to have a great smoke ring, now it the crunchy bark. I personally just want a great tasting brisket. If it has a great smoke ring and a great bark that`s ok, but at the end of the day I`m after a brisket that taste good. But that`s just me.
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Old 05-09-2021, 11:10 AM   #33
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Quote:
Originally Posted by zr2chevy22 View Post
All 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
This is about as dark as mine gets, looks great. But a lot are much darker and just wondering how and what they use, thanks guys.
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Old 05-09-2021, 11:13 AM   #34
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Quote:
Originally Posted by Smart View Post
Respectfully disagree. If you want to do the absolute minimum then sure... but to get a true Texas layered bark set then no.
How long and what temp. to get a dark bark ?
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Old 05-09-2021, 11:31 AM   #35
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Quote:
Originally Posted by critter69 View Post
How long and what temp. to get a dark bark ?
I don't smoke by time. I smoke by internal temp... When my internal temp is in the 160 deg area I start to looking at my bark. Brisket and PBs will have a stall period that is in that temp area that can be 1-3 hours long and I want to make sure I don't waste much extra time hanging in that period if my bark is right. If my bark is right at 160, I wrap (foil pan or butcher paper)....if I feel it needs to be a little heavier or darker, I'll take it until it gets right. If I have to sit in the stall for a little bit of time I'll do it but I like to wrap to push through it. Don't recall having to wait after 170 deg to get it right so that's why I tell folks 160-170 is when I will usually get it done. Now I have had it right at 150 as well but that was a larger thicker brisket that took longer to get to temp. If somebody held a gun to my head and wanted time, I would say generally 7-8 hours at 250-275 on a 10-12 lb brisket (post trimmed) before wrapping...but every piece of meat is different. That's why I tell folks to use thermometers. It's done when the thermo and the probe test says its done..

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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Old 05-09-2021, 11:42 AM   #36
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Quote:
Originally Posted by Smart View Post
Bark...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.



That looks fantastic!
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Old 05-09-2021, 11:54 AM   #37
Mike D
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Quote:
Originally Posted by texasdeerhunter View Post
It’s dry.



OP, you gotta run a stick burner to get that “crust” you are looking for.


Not true! This is on my pellet grill.








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Old 05-09-2021, 11:57 AM   #38
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Mike D...can you make the pics a little bigger...I can't see in between the grains of pepper and the meat..
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Old 05-09-2021, 11:58 AM   #39
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Quote:
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mike d...can you make the pics a little bigger...i can't see in between the grains of pepper and the meat..
lol!:d
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Old 05-09-2021, 12:16 PM   #40
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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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Old 05-09-2021, 02:17 PM   #41
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Is that a picture of the MOON?
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Old 05-09-2021, 04:41 PM   #42
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Y'all are going to make me get back in the game. Lol. I haven't cooked a brisket in 3 years due to the cost and it being much easier to buy a pound at the local joints all around us.

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Old 05-09-2021, 06:11 PM   #43
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Mike's pics for us on a laptop.
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Old 05-09-2021, 06:46 PM   #44
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I gotta have bark. On all my beef roasts, smoked or not. Hell even my steak I want charred rare medium rare or seared to a bark in butter on cast iron. The protein development in a crust contains the majority of flavor you can impart on red meat.
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Old 05-09-2021, 06:48 PM   #45
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Quote:
Originally Posted by zr2chevy22 View Post
No wrap here. I have never wrapped any meat that I put on a smoker unless it's in BACON!!! LOL
This
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Old 05-09-2021, 06:52 PM   #46
Smart
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Quote:
Originally Posted by Ætheling View Post
I gotta have bark. On all my beef roasts, smoked or not. Hell even my steak I want charred rare medium rare or seared to a bark in butter on cast iron. The protein development in a crust contains the majority of flavor you can impart on red meat.

Yup yup.... bark is the key..
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Old 05-09-2021, 07:32 PM   #47
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That looks fantastic!
Yessir! That looks almost perfect
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Old 05-09-2021, 07:33 PM   #48
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Quote:
Originally Posted by Smart View Post
Bark...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.



WOW!!!! That looks almost perfect
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Old 05-09-2021, 07:43 PM   #49
Axe Man
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I get better bark if I wrap in paper. I wrap at 165 and pull at 203. Rest is also a huge key most people (me included) don't always utilize. 4 hours or more in a cooler/warmer and it is always better.
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Old 05-10-2021, 10:45 AM   #50
68rustbucket
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Quote:
Originally Posted by Axe Man View Post
I get better bark if I wrap in paper. I wrap at 165 and pull at 203. Rest is also a huge key most people (me included) don't always utilize. 4 hours or more in a cooler/warmer and it is always better.
Where do you take temp when it’s at 203, point or flat? My temps always vary considerably between the two.
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