Brisket Bark.......

[[TX]Aceboy]

Any tips on how to get a good bark. I've hard mustard but I don't care to put that on my brisket. The rub I use has brown sugar which gives it a real nice bark. That is until I wrap my brisket (at 165). I usually wrap it until 195 degrees and then put it in a cooler.

Should I put it back on the grill to firm up? Not wrap it? Is there another ingredient I can use?

[HeSmellsLikeSmoke]

Try wrapping to rest in butcher paper instead of foil and see if that gives you the bark you are looking for. It lets the steam escape which helps significantly. I don't foil during the cook.

I use primarily Kosher salt and coarse ground black pepper, with a little garlic powder and cayenne pepper mixed in, and no sugar and get a consistently excellent bark

[Dave Russell]

Foil at about 165* like you are, cooking fat down in the foil, but try opening up the foil and leaving that way in the final stages of cooking. I'm no expert on this because I don't normally foil, but I guess it just takes practice to get the timing down on tenderness and firm bark. Obviously, keep in mind that i'tll soften up some during resting.

[colonel00]

Well, here are two things. First, obviously, get rid of the foil. I am not saying it's bad and I foil at times too. However, if you want the crispy bark, cook without the foil and you are good. Second, how are you checking for doneness? It appears you are going by temp alone and that can be another whole issue. If you really do want/need to use foil, then I would put it back on once you reach 190* and probe for tenderness.

[Brewer]

^^^^ What he said. Get rid of the foil. I've also used butcher paper to preserve bark while resting and cooking - it works great. Make sure you're using standard paper (white or red) and not using freezer paper.

[[TX]Aceboy]

Originally Posted by colonel00

Well, here are two things. First, obviously, get rid of the foil. I am not saying it's bad and I foil at times too. However, if you want the crispy bark, cook without the foil and you are good. Second, how are you checking for doneness? It appears you are going by temp alone and that can be another whole issue. If you really do want/need to use foil, then I would put it back on once you reach 190* and probe for tenderness.

First thing - So I should just cook the brisket as is and not wrap. Dumb question........will it take longer to cook since I'm not using the foil to steam it?

Second thing - I used to do the 190= done. After reading numerous brisket threads I realize that it depends on if the brisket is ready or not. I cooked a brisket last weekend and it was the best brisket I've ever had.....it was at 210 degrees when all said and done. At this point I would use 8 hours of cooking as a mark and then check the temp to get an idea.

Thanks fellas for the tips! Keep em coming

[Pitmaster T]

The brown sugar is simulating a bark, not creating one. A bark incidentally that does well in KCBS territory as they ignore Texas standards for brisket preparation in lieu of their own style, minimally, the Kansas City Style, where sauce of course is King.

This is not meant to be snobby as I am not indicating superiority of either style... Kansas and Texas have different styles but Bark, real bark, as it were, is a Texan thing. But there are two ways to get it basically and each region likes it their own way. One arrives somewhat naturally (as natural as salt can be - which does not burn) and the other simulates nicely. Also, the end result of mustard application is about as far away from mustard so don't think since you believe mustard to be too aggressive to apply that, that is what you will taste.

Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread

Pitmaster T - The Taboo of Simmering - Jetton and Legends of Texas BBQ

Pitmaster T's Video Quickies - Basics of Brisket (Official Nubee)

The Legendary Texas Crutch - Foil
Pitmaster T Series - Hot n Fast No Foil Jucicitidinous Brisket

YouTube - ‪Pitmaster T Series - Hot n Fast No Foil Jucicitidinous Brisket‬‏

[Pitmaster T]

By the way, there are people that don't even like Bark and make excellent brisket I'd eat too so its just a matter of preference as long as you leave what is actually superior out of the equation.

[colonel00]

Originally Posted by [TX]Aceboy

First thing - So I should just cook the brisket as is and not wrap. Dumb question........will it take longer to cook since I'm not using the foil to steam it?

Remember, there are no dumb questions but rather dumb people asking questions . I kid of course. I just love saying that. Now, yes it will most likely take longer to finish without any foil. However, there are still many tricks. One thing that would be nice to know is your setup and normal cook procedure. Many, including myself at times, will take a brisket until the bark is they way they want. Then wrap in foil to get the meat done. Once you get to 190* or so you can take it out of the foil. This will do two things. First it will allow the bark to firm back up a bit. Second, the brisket is now exposed so you can probe for doneness with a probe, toothpick, fork, whatever. You just want to be able to slide the probe in with minimal resistance. The common term is "like warm butter". Once you can probe on the majority of the flat and its like butter you are done.

[RedRyderBBQ]

thats really weird, I come onto here to post this same question and saw it as the most recent thread.....

So to reiterate the question, if one would smoke a brisket or pork shoulder for that matter, until they get a good bark and color then foil until maybe 20 or 30 minutes before you think it will be done, then unwrap and smoke naked until it is butter it will firm up the bark?

That is what i plan on trying this wednesday as I will be cooking a 14lb brisket and pork shoulder.