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Old 08-25-2013, 10:45 AM   #1
is one Smokin' Farker

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Join Date: 07-19-13
Location: North Barrington, IL
Default Brisket bark - too much?

Hi - I just make my first brisket in like 10 years and just had a quick question. Turned out very well - flat is currently resting quietly in a cooler triple wrapped in foil and a towel!

I cut up the point to make some burnt ends but found some really thick "bark" on it and just want to see if I did something wrong.

I did the brisket fat cap down at about 250 for 10 hours. Meat probing very well but looks like I may have left too much fat on in certain places and now it turned into really tough "bark".

Is that what I did - picture attached. Just trying to learn for next time.

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