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Started By
Message
Please critique my brisket process for a heavy bark
Posted on 5/28/22 at 7:48 am
Posted on 5/28/22 at 7:48 am
As stated, I’m looking to increase the bark via changing the rub or cooking process if possible via Traeger.
I’m cooking a 16# Snake River Farms packer overnight, tomorrow night into Monday.
My process is pretty simple
225 on the Traeger
Rub is simple - Light Oil with Kosher Salt and Butcher’s Black Pepper
Smoke until 150-160
Wrap in pink butcher’s paper
Cool until 195 or so depending on probe test
ETA: Let it rest wrapped in a towel in an ice chest for a minimum one hour before slicing
Which part of this can I amend for better bark or overall process.
And if it’s a rub issue, where can I pick up locally on Northshore?
What am I looking at time wise cooking after I trim this 16 pounder?
I’m cooking a 16# Snake River Farms packer overnight, tomorrow night into Monday.
My process is pretty simple
225 on the Traeger
Rub is simple - Light Oil with Kosher Salt and Butcher’s Black Pepper
Smoke until 150-160
Wrap in pink butcher’s paper
Cool until 195 or so depending on probe test
ETA: Let it rest wrapped in a towel in an ice chest for a minimum one hour before slicing
Which part of this can I amend for better bark or overall process.
And if it’s a rub issue, where can I pick up locally on Northshore?
What am I looking at time wise cooking after I trim this 16 pounder?
This post was edited on 5/28/22 at 8:31 am
21
Posted on 5/28/22 at 8:12 am to Sheepdog1833
How thick do you pack the rub on? I haven’t done a brisket in a long time but the last time I smoked one, our rub was coarse salt, the same black pepper you listed, and garlic powder. We slathered that baby with rub.
We didn’t oil it at all nor did we wrap it to let it wrest. Doesn’t wrapping it essentially steam it?
The bark was great
We didn’t oil it at all nor did we wrap it to let it wrest. Doesn’t wrapping it essentially steam it?
The bark was great
This post was edited on 5/28/22 at 8:13 am
Posted on 5/28/22 at 8:14 am to Sheepdog1833
Wrap closer to 170. Don’t pull until 203. Rest in an ice chest for at least a couple hours before slicing. Doing one tonight. Wish me luck. 
Posted on 5/28/22 at 8:31 am to Sheepdog1833
Go heavy on the coarse salt and pepper, add some garlic powder to your rub. I use mustard as my binder and apply the rub at least 12 hours prior, wrapped tight in plastic wrap. I tend to smoke in the 225° to 250° range, wrap around 165° to 170° and go until just over 200° and or probe tender. Keep in wrap, place in a cooler with big beach towels for a few hours.
I have added some brown sugar to my rubs in the past, and that will surely add to the crust formation.
I have added some brown sugar to my rubs in the past, and that will surely add to the crust formation.
Posted on 5/28/22 at 8:37 am to Sheepdog1833
Skip the oil in the rub
Posted on 5/28/22 at 9:00 am to Sheepdog1833
You know the coverage you get on a donut when you dip it into sprinkles?
That’s how the S&P should be on your brisket.
50/50 mix. Your pepper has to be coarse, too.
That’s how the S&P should be on your brisket.
50/50 mix. Your pepper has to be coarse, too.
Posted on 5/28/22 at 9:10 am to Sheepdog1833
You can build the bark all you want but as soon as your wrap, that bark can turn to mush.
I spritz mine every 1 1/2 hours through the cook and that develops amazing bark and also keeps it moist without having to wrap.
I use a dalmation rub with garlic powder. Apple cider vinegar and apple juice base for my spritz.
ETA: My wording was off. If you build a bark for hours by spritzing like I do, once you wrap it, the bark can really soften and not be crisp anymore. That’s why I spritz and don’t wrap.
I spritz mine every 1 1/2 hours through the cook and that develops amazing bark and also keeps it moist without having to wrap.
I use a dalmation rub with garlic powder. Apple cider vinegar and apple juice base for my spritz.
ETA: My wording was off. If you build a bark for hours by spritzing like I do, once you wrap it, the bark can really soften and not be crisp anymore. That’s why I spritz and don’t wrap.
This post was edited on 5/28/22 at 9:22 am
Posted on 5/28/22 at 9:17 am to Sheepdog1833
I don’t wrap and it still comes out moist and has a crusty bark.
Posted on 5/28/22 at 10:05 am to Sheepdog1833
Don’t wrap based on temp… wrap based on bark color and be sure it’s set.
Last brisket I did, I used the “foil boat” method instead of wrapping and it was probably the best brisket I’ve done
Last brisket I did, I used the “foil boat” method instead of wrapping and it was probably the best brisket I’ve done
Posted on 5/28/22 at 10:19 am to Sheepdog1833
No oil and no wrapping will get you a better crust.
Posted on 5/28/22 at 10:44 am to Sheepdog1833
quote:
Traeger
Found your problem.
Stick burner is the only reliable method I've found to get a good bark.
Posted on 5/28/22 at 12:48 pm to Sheepdog1833
A lot of good tips already.
I have no problems getting bark on a BGE.
Dill pickle juice as a binder.
S&P rub (coarse ground pepper) - lots of both. Can buy Killens or HEB brand off the shelf or just make your own. Let sit 24hrs in fridge.
I spritz with water about every hour during the cook.
Wrap around 175F to 185F. (I liked the advice to go off bark color & formation rather than temp for this.) I think you want to keep your heat low after wrapping.
I have no problems getting bark on a BGE.
Dill pickle juice as a binder.
S&P rub (coarse ground pepper) - lots of both. Can buy Killens or HEB brand off the shelf or just make your own. Let sit 24hrs in fridge.
I spritz with water about every hour during the cook.
Wrap around 175F to 185F. (I liked the advice to go off bark color & formation rather than temp for this.) I think you want to keep your heat low after wrapping.
Posted on 5/28/22 at 1:29 pm to Sheepdog1833
Meat church did a video this week with the guy from Truth BBQ in Houston and it was amazing.
Spritz the butcher paper with ACV before you wrap it up to avoid it sticking and pulling bark off. Counter rest for 60-90 minutes before moving to ice chest.
I’m doing one tonight and will follow those couple steps and I’m expecting my best ever tonight or for lunch.
Good luck fellas!
Spritz the butcher paper with ACV before you wrap it up to avoid it sticking and pulling bark off. Counter rest for 60-90 minutes before moving to ice chest.
I’m doing one tonight and will follow those couple steps and I’m expecting my best ever tonight or for lunch.
Good luck fellas!
Posted on 5/28/22 at 1:50 pm to Sheepdog1833
Sugar. You don't need a lot, maybe a tablespoon per brisket.
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.
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 5/29/22 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 5:14 pm to Sheepdog1833
Posted on 5/29/22 at 9:24 pm to Sheepdog1833
I think you're wrapping too soon. At 150-160, you're just entering the stall (evaporative cooling = literal meat sweats), so the bark will likely wash away or not adhere as well during your wrap at that temp. I lean towards wrapping at the back end of the stall or the beginning of true fat rendering.
My base rub is equal kosher salt and coarse pepper, by weight not volume, with a few additional ingredients.
For me, briskets are done when they are probe tender in the center of the flat, about where the end of the point rests on top of the flat, and a squeeze test on different parts of the flat. Never rely on set time or temperature for brisket doneness.
My base rub is equal kosher salt and coarse pepper, by weight not volume, with a few additional ingredients.
For me, briskets are done when they are probe tender in the center of the flat, about where the end of the point rests on top of the flat, and a squeeze test on different parts of the flat. Never rely on set time or temperature for brisket doneness.
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