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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.
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