The Brisket

[C&C's Smokey Inferno]

63958

Would the bark on top have made a difference if I removed more of the cap?

[fingerlickin']

That bark looks pretty good to me. You looking for less bark?

[ThatsWhatSheSaidBBQ]

Yes, please clarify? are we looking at the cap (I'm having trouble with the sideways picture).

Rub liberally. Cap side down (don't remove it). The darker the bark the better (IMO). The thicker the bark the better (also IMO)...as long as its not the pasty, smudgy bark..which really isn't even a bark..

I just started swinging here...hopefully something landed for you. If not, give us a few more details.

[JS-TX]

Those briskets are pretty thick, they almost look like butts. Bark looks good from here, are you looking for less or more?

[boogiesnap]

for me the "bark" is on the opposite side of the fat cap, which is on the bottom. i would imagine yes, if you remove all of the fat cap the meat would get more bark all around, but i always leave some on to protect from the heat.
another swing. :becky:

[C&C's Smokey Inferno]

the grill has 2 butts and the one peice by itself is brisket with the fat cap side up, I am trying to decide if cap was to much because I didnt get good smoke ring, but flavor was spot on.

[boogiesnap]

i see her now.
don't worry about the smoke ring. if the flavor was good, you done right.

[Rubmybutt]

i see her now.
don't worry about the smoke ring. if the flavor was good, you done right.

Yea, what he said, if the flavor is spot on and the meat tender you are right on!!!!

[LittleDick'sBBQ]

Now THAT's what I call a VERTICAL smoker! How do you keep the meat from sliding off??
:razz:

Little Dick