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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 06-07-2009, 11:36 AM   #1
nikinik
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Join Date: 03-29-09
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Default Need brisket bark!!!

I am using a bullet smoker...the "El Cheap-O" Brinkman and am having a really hard time with my bark being VERY MOIST, today it occured to me that maybe I should not use water in the water pan to decrease the moisture.
Does anyone have experience with this smoker or one like it where brisket is concerned? Or, could someone give me a tip or two as far as crisp and dry bark would be concerned?

Thanks
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Old 06-07-2009, 12:17 PM   #2
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I think I forgot to say PLEASE...HAVE A COMPETITION NEXT WEEKEND AND THIS WILL BE OUR 2ND CRACK AT BRISKET...
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Old 06-07-2009, 12:31 PM   #3
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If this is your second time with brisket, forget the bark. Concentrate on flavor and tenderness. Their are far worse things you can turn in then moist bark.

Just my 2 cents....
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Old 06-07-2009, 02:19 PM   #4
HeSmellsLikeSmoke
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Tell us how you are cooking the brisket. Injecting? What rub? What Temps? Foiling?
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Old 06-07-2009, 04:34 PM   #5
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Dont feel too bad about your brisket. It took us 4 years to cook a decent one.
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Old 06-07-2009, 04:43 PM   #6
barbefunkoramaque
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You have come to the right spot....there are many artificial suggestions on here for creating a bark. Enjoy all the information coming to you.
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Old 06-07-2009, 09:00 PM   #7
Divemaster
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It's been a while (almost 20 years) since I cooked on your type of cooker... I seem to recall filling the water pan with sand rather than water...

I'm sure that some one with more current knowledge well speak up soon...

Quote:
Originally Posted by barbefunkoramaque View Post
You have come to the right spot....there are many artificial suggestions on here for creating a bark. Enjoy all the information coming to you.
Be nice... Not all of us use 'artificial' means...
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Old 06-07-2009, 09:33 PM   #8
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What ^^^^he said! Love this forum for all the help!
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Old 06-08-2009, 08:31 AM   #9
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Bark will come from proper heat and cooking method. There is no trick to the bark, just cook it correct and it will come. 225-300 degrees until it is done and you should have a good bark, there is not magic, just patience.
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Old 06-08-2009, 10:01 AM   #10
ique
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Quote:
Originally Posted by nikinik View Post
I am using a bullet smoker...the "El Cheap-O" Brinkman and am having a really hard time with my bark being VERY MOIST, today it occured to me that maybe I should not use water in the water pan to decrease the moisture.
Does anyone have experience with this smoker or one like it where brisket is concerned? Or, could someone give me a tip or two as far as crisp and dry bark would be concerned?

Thanks
Re-apply your rub a 2nd time later in the cooking process to promote better bark
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Old 06-08-2009, 10:03 AM   #11
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Quote:
Originally Posted by ique View Post
Re-apply your rub a 2nd time later in the cooking process to promote better bark
SHHHHHHHHHHH I had to pay for that info!!!!!
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Old 06-08-2009, 10:24 AM   #12
nthole
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In my cookers that were designed for water I'm either using sand in the pan, or a clay pot base in place of the pan. I don't like refilling the water and never found it to be beneficial to the cook. The meat has plenty of moisture as long as you cook it right.
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Old 06-08-2009, 10:53 AM   #13
Dcnlarry
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I'm going with what OC said,
Quote:
Bark will come from proper heat and cooking method. There is no trick to the bark, just cook it correct and it will come. 225-300 degrees until it is done and you should have a good bark, there is not magic, just patience.
My thinking is that you don't need a moister surrounding the brisket, it has plenty of moisture within. When you put moisture outside the meat, it will not allow the moisture from within the meat to surface and start to form that nice bark you seek. This is only my humble opinion, I am not a scientist, but I do know a doctor. So take it for what it's worth, and we all know what that is. Good luck with the upcoming cook.
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Old 06-08-2009, 12:48 PM   #14
Divemaster
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
SHHHHHHHHHHH I had to pay for that info!!!!!
I'm guessing it wasn't enough....
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Old 06-08-2009, 02:12 PM   #15
barbefunkoramaque
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Uh,,, I was being nice. Artificial is not bad. I make some wicked mashed potatoes that everyone THINKS is completely legitimate but is actually 1/3 unpeeled potatoes and water (no salt) added to Walmarts Big Bulk Bag of Garlic Mashed potatoes. So farking what....

Artificial - People ask me all the time why my "Vanilla Custards" are so damn good... so old school... LOL Farking one bottle of almond extract in the big 120 OZ can of Vanilla pudding.... LOL

Artificial - How the hell do I make my "Moroccan Chocolate Custards" taste so uh... old worldly? I sprinkle Bootsy Collins Flakes and fresh cinnamon into the can of Chocolate pudding as I heat it up in the smoker. LOL Artificial is not a bad word... I used mustard for 12 years....oh but that was 14 years ago.

The only benefit of the legitimate bark as described below is it will not mush out from foiling or even plastic packing or resting or reheating... it just snaps to life naturally.

I resisted the technique purposely to show there are others that do it the legit way and I didn't want you getting ONLY the artificial ways... which are good too.

Quote:
Originally Posted by OC PIG ASSASSINS View Post
Bark will come from proper heat and cooking method. There is no trick to the bark, just cook it correct and it will come. 225-300 degrees until it is done and you should have a good bark, there is not magic, just patience.
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