Brisket Bark

[brj8826]

I have a question related to that oh so wonderful brisket bark.

How do I get it?

Is it produced by the type of rub? marinade? smoke? foil/no foil? combination of all of the above?

I have cooked dozens of briskets, most of which turn out pretty tasty, but none of which have that dark black exterior. Most of mine come out reddish on the outside, with a hint of black. There are bits of bark on each end of the brisket, but not much else.

[tommykendall]

Mine are pretty much the same as you describe. You will probably get more bark with rub. The fat side of the brisket gives bark. The ends are barky. Bark doesn't have to be considerd as being thick. The brown layer that covers your red smoke ring on the lean side of the brisket is - BARK.

[midnight]

I use a basic rub applied to the meat about 30 min. before it goes in the smoker. Iuse only wood for smoke, and I mop with a basic juice and oil spray about every hour or so. And I don't foil until the last few hours if at all. My briskets turn out jet black with about a 1/2" smoke ring. The bark is moist and flavorfull.

Don't know how anyone else does it but this works great for me (burned a few briskets trying to get it right.)

[BigAl]

Like this?

This one (my third) was using tk's Dr Pepper except the marinade was from Head Country. I added soy, and whorshire. Rub was fom Head Country. Pecan wood chunks on Kinsgford Charcoal. Not sliced correctly but it was outstanding. It was foiled and into cooler for 5 hrs.

[spoon]

Damn Al, now I'm drooling and knawing my desk.

[BigAl]

Damn Al, now I'm drooling and knawing my desk.

Me too. Saw those pics and I was heading out to start the fire, then I remember, fark, I don't have any Brisket :cry:

This is a pic of my 1st brisket.

Now, I gota go cook something, quick!

[tommykendall]

then I remember, fark, I don't have any Brisket


hehehe - me gots 3!!

[kcquer]

brj, sugar content in your rub will help achive that dark color. With something that cooks as long as a whole brisket this is easy to overdo. You want enough sugar to caramelize but not burn. When I get my briskets "just right" they have that same look as Big Al's picture but there is no "burnt" taste to the bark. My rub recipe in general is 1/3 sugar, bit less than 1/3 salt and bit more than 1/3 spices.

BTW- Welcome.

[midnight]

Al, your brisket looks FANTASTIC! made me want to lick the screen on the computer.