MMMM.. BRISKET..
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Old 07-07-2017, 11:13 AM   #1
Kanco Connection
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Default Brisket Bark

First post here. Brisket question. I'm known for steak, pulled pork, and ribs (in that order) and haven't done very many briskets--maybe only 6 ever. I did a whole packer on July 4 and the meat was great, and the bark was flavorful, but it was moist--almost mushy--from the wrap. So it was just a double instead of the home run it could have been.

Do you guys unwrap and let it sit naked after wrapping to reconstitute the bark? If so, how long? And do you take it all the way to probe tender before doing that?

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Old 07-07-2017, 11:15 AM   #2
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Did you wrap in foil or paper?
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Old 07-07-2017, 11:23 AM   #3
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No wrap at all will give you the best bark. Wrap in un-lined butcher paper will give you 2nd best bark.
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Old 07-07-2017, 11:24 AM   #4
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No wrap at all will give you the best bark. Wrap in un-lined butcher paper will give you 2nd best bark.
I prefer going nekid as well
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Old 07-07-2017, 11:33 AM   #5
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Did you let it cool unwrapped for 5-10 minutes before holding? Need to make sure the temp comes down enough to stop cooking.
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Old 07-07-2017, 11:54 AM   #6
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Did you let it cool unwrapped for 5-10 minutes before holding? Need to make sure the temp comes down enough to stop cooking.
That is a fallacy I often see repeated here. Even at 130* the meat will keep "cooking" as in the fibers and connective tissue will continue to break down. The process is slower at lower temps, but if it is cool enough to stop cooking you are in the bacteria danger zone.

As for the OP, what kind of cooker? Why did you wrap in the first place?

As has been said, the best bark will come from cooking end to end unwrapped. If you have to wrap to speed things up or to protect the outside, butcher paper will harm the bark less than foil but will also not help with those issues as much as foil.

If you keep sugar out of the rub, keep the cooking temp from getting too high, and your cooker is fully indirect heat, your bark may turn very dark but should not burn and will not need wrapping.
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Old 07-07-2017, 11:55 AM   #7
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Anyone that says you can't get a good bark cause your wrapping in foil is wrong. Cook normal, wrap to color, finish to feel. When your brisket is done, vent the brisket. Then place back on the pit for 30-40 mins to reset the bark.
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Old 07-07-2017, 11:55 AM   #8
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Foil. I've hear paper can be good but never tried it.
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Old 07-07-2017, 11:57 AM   #9
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Quote:
Originally Posted by Stlsportster View Post
Did you let it cool unwrapped for 5-10 minutes before holding? Need to make sure the temp comes down enough to stop cooking.
nope. I didn't know that's the thing to do, but sounds good.
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Old 07-07-2017, 11:59 AM   #10
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Quote:
Originally Posted by m-fine View Post
That is a fallacy I often see repeated here. Even at 130* the meat will keep "cooking" as in the fibers and connective tissue will continue to break down. The process is slower at lower temps, but if it is cool enough to stop cooking you are in the bacteria danger zone.

As for the OP, what kind of cooker? Why did you wrap in the first place?

As has been said, the best bark will come from cooking end to end unwrapped. If you have to wrap to speed things up or to protect the outside, butcher paper will harm the bark less than foil but will also not help with those issues as much as foil.

If you keep sugar out of the rub, keep the cooking temp from getting too high, and your cooker is fully indirect heat, your bark may turn very dark but should not burn and will not need wrapping.
I used the PBC (which, I understand usually causes an uproar of one kind or another). I like the idea of no wrap--just trying to make sure it was done in time and was moist since my previous efforts were often dry.
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Old 07-07-2017, 11:59 AM   #11
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Quote:
Originally Posted by Cmikes View Post
Anyone that says you can't get a good bark cause your wrapping in foil is wrong. Cook normal, wrap to color, finish to feel. When your brisket is done, vent the brisket. Then place back on the pit for 30-40 mins to reset the bark.
Anyone who says you have to wrap to color is also wrong.
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Old 07-07-2017, 12:04 PM   #12
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What is "wrap to color"?
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Old 07-07-2017, 12:06 PM   #13
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I don't wrap mine either, love the bark I get each time.
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Old 07-07-2017, 12:06 PM   #14
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Quote:
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What is "wrap to color"?
Making sure the bark is set.
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Old 07-07-2017, 12:08 PM   #15
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Quote:
Originally Posted by Kanco Connection View Post
I used the PBC (which, I understand usually causes an uproar of one kind or another). I like the idea of no wrap--just trying to make sure it was done in time and was moist since my previous efforts were often dry.
Not sure why the PBC would cause an uproar. If your setup exposes the brisket to the glowing coals, you may need to wrap to protect it from charring. If you have a deflector or barrier, you shouldn't have to wrap.

Wrapping won't necessarily make it more moist. It does reduce evaporation which allows the meat to heat up faster and therefore cook faster, but hotter meat also means more moisture squeezed out of the muscle fibers. If I am not behind schedule, I don't give a hoot about a stall and I don't wrap briskets. If it looks like getting it done in time for dinner is in question, I wrap and up the temp to speed things along. It is a tool that can help you but is usually unnecessary.
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