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re: Please critique my brisket process for a heavy bark
Posted on 5/28/22 at 2:05 pm to Sheepdog1833
Posted on 5/28/22 at 2:05 pm to Sheepdog1833
- Skip the oil. If you need a binder either use mustard, or just let it sit at room temp until it starts to sweat before applying rub.
- Add pepper first, then other ingredients in the rub after.
- Spritz every hour with water or apple cider vinegar before the wrap stage. Also make sure no liquid is pooling, put balled up foil or a chunk of wood underneath during the cook to let any pooled liquid run off.
- Wrap based on bark/rendered fat rather than temp. You want to be able to not wipe the bark off. Surface fat should be yellowed and squishy. You don't want to wrap until you are 100% satisfied with your bark.
- You can always put it back on for 15 minutes unwrapped after it's done to bring the bark back if it's gotten a little soggy.
- Add pepper first, then other ingredients in the rub after.
- Spritz every hour with water or apple cider vinegar before the wrap stage. Also make sure no liquid is pooling, put balled up foil or a chunk of wood underneath during the cook to let any pooled liquid run off.
- Wrap based on bark/rendered fat rather than temp. You want to be able to not wipe the bark off. Surface fat should be yellowed and squishy. You don't want to wrap until you are 100% satisfied with your bark.
- You can always put it back on for 15 minutes unwrapped after it's done to bring the bark back if it's gotten a little soggy.
1
Posted on 5/28/22 at 3:48 pm to xXLSUXx
Skip the oil, I don’t like seasoning the night before because you’re creating liquid on the surface. For a good bark you want a dry surface. No need to consistently spritz every so often, only if the surface is too dry. If you can start off even lower for a couple hours in your smoker. Ultimately, a Traeger isn’t going to have as much airflow as an offset so it will be harder to get a bark.
Butcher paper wrap shouldn’t have much affect on the bark. If you decide to wrap in foil for the cook, hold it in butcher paper.
Butcher paper wrap shouldn’t have much affect on the bark. If you decide to wrap in foil for the cook, hold it in butcher paper.
Posted on 5/28/22 at 5:33 pm to ruger35
I mean there are many ways to prepare but I can’t believe how many people are spraying briskets 
Posted on 5/28/22 at 8:43 pm to Sheepdog1833
I want to try Chud’s boat method. I usually wrap when it hits the stall 160ish. Chud puts his brisket is boat shaped foil......top stays exposed while bottom sits in its juices. Check it out on YouTube.
Posted on 5/28/22 at 10:41 pm to ruger35
quote:
Skip the oil, I don’t like seasoning the night before because you’re creating liquid on the surface.
Are you not using any binder? And how long before the cook do you rub?
Posted on 5/28/22 at 11:05 pm to Lester Earl
quote:
I mean there are many ways to prepare but I can’t believe how many people are spraying briskets
Aaron Franklin uses apple cider vinegar to spritz his briskets and I think he does ok for himself.
Posted on 5/28/22 at 11:13 pm to Lester Earl
Lester do you study to become this stupid or does it just come natural?
Posted on 5/28/22 at 11:54 pm to AlwysATgr
quote:
Are you not using any binder? And how long before the cook do you rub?
Usually mustard, 15 minutes to an hour or so most of the time.
Posted on 5/29/22 at 7:22 am to MEANGREEN65
quote:
Meat church did a video this week with the guy from Truth BBQ in Houston and it was amazing.
Go back to the point in the video where he first unwraps the brisket. His bark is coming off big time. He notices it and stops unwrapping to hide it. It's by his right hand. And when he's slicing he loses bark as well.
Never been there and I'm sure their bbq tastes great but in a brisket bark discussion, they may not be the best example to use.
Screenshot from 18:43 in the video
Posted on 5/29/22 at 7:25 am to ruger35
quote:
No need to consistently spritz every so often, only if the surface is too dry.
Correct. I don't spritz until 4-5 hours into the cook. Gotta let the bark get good and formed. I'd skip the oil too.
Posted on 5/29/22 at 8:46 am to GeauxTigers0107
Mine is still on the pit so I’m not 100% sure what will happen. Hoping for the best.
It had a beautiful bark when I wrapped about 7am this morning.
It had a beautiful bark when I wrapped about 7am this morning.
Posted on 5/29/22 at 8:55 am to AlwysATgr
You don’t technically even need a binder. You can salt it and let it rest/sweat, then there’s your binder.
I think people complicate brisket too much, though I like to try variety sometimes. 90% of the time it’s salt then pepper for mine. Bark then is determined by the time not wrapped and temp cooking at. If I want heavy bark I leave it unwrapped. Most of the time I just wrap at 160. No one really cares except a few cooking friends.
I think people complicate brisket too much, though I like to try variety sometimes. 90% of the time it’s salt then pepper for mine. Bark then is determined by the time not wrapped and temp cooking at. If I want heavy bark I leave it unwrapped. Most of the time I just wrap at 160. No one really cares except a few cooking friends.
Posted on 5/29/22 at 9:03 am to Allister Fiend
quote:
want to try Chud’s boat method.
I did that on my last brisket and it came out great. I did put some tallow in the boat which I don’t think chud does… don’t know if it made a difference
Posted on 5/29/22 at 9:47 am to Glock17
Any last second tips for someone cooking a Chuck roast like a brisket?
Posted on 5/29/22 at 10:35 am to supadave3
quote:
Any last second tips for someone cooking a Chuck roast like a brisket?
Do it the exact same way as you would a brisket. It won’t take as long to cook and the texture will be different, but you’ll be please. I’ve only done it once and I was pleasantly surprised.
Posted on 5/29/22 at 10:37 am to Sheepdog1833
Electric pellet smokers are notorious for not creating a bark.
There’s something about them that makes it very difficult
There’s something about them that makes it very difficult
Posted on 5/29/22 at 11:15 am to Sheepdog1833
Don’t wrap at a specified temp but when the bark is satisfactory.
I’ve actually never tried that on a brisket, but it’s my method when doing butts and ribs.
I’ve actually never tried that on a brisket, but it’s my method when doing butts and ribs.
Posted on 5/29/22 at 1:38 pm to Glock17
quote:
I did that on my last brisket and it came out great. I did put some tallow in the boat which I don’t think chud does… don’t know if it made a difference
What type smoker did you use? Fat up or down? I use a BGE and traeger. BGE is more flavorful but traeger is easy.
Posted on 5/29/22 at 1:54 pm to Allister Fiend
I have a recteq pellet smoker. Previously briskets I always did fat down, tried fat up on the one I boated and will probably stick with that in the future
Posted on 5/29/22 at 4:52 pm to MEANGREEN65
quote:
Do it the exact same way as you would a brisket. It won’t take as long to cook and the texture will be different, but you’ll be please. I’ve only done it once and I was pleasantly surprised.
Thanks, I'm 3 hours in and it's at 155, about to begin the dive or whatever it's called.
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