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View Full Version : Brisket with moist soft bark line Franklin Bbq


bbqpitsmoker
03-13-2018, 11:30 PM
Watching a few videos of Franklin do brisket and the thing that I see most is how amazingly moist the outside of the brisket is both before and after the wrap in peach paper. I cook at around 250f to 275f on an offset and by the time i get to around 160f internal the brisket is quite crusty on the outside.

What is the secret to keeping it moist and pliable? Is it possible to keep the bark nice and moist even without wrapping?

WareZdaBeef
03-14-2018, 12:07 AM
If you start off at 350F and set a nice bark before 160F ish , then go low to like 175F (pit temp) and mist the brisket for a looonnnggg time, it will get nice and dark and soft, and will jiggle when you try to remove it.

TLDR; Brisket doesnt need to reach 200F+

BeardedBassGuy
03-14-2018, 05:40 AM
2 things help Franklin's bark be moist.

1) the butcher paper makes the bark moist.
2) they spritzed regularly with a Worscestershire Sauce mix before wrapping, and again as they wrap.

CptKaos
03-14-2018, 05:49 AM
And he starts with uber-prime beef

Larry

ClintHTX
03-14-2018, 06:04 AM
Spritz with ACV

Czarbecue
03-14-2018, 09:15 AM
And he starts with uber-prime beef


That has nothing to do with the bark.

Iíll added to BassGuyís list...

3. Water pan in the smoker. Heís maintaining the temp and adding humidity.

If you can only do one, do the spritz. Itís a chore to spritz every 30 minuets in a 8-12 hour smoke but if you check out videos of his restaurant, he has guys working on briskets the entire day. Tipping, spritzing, wrapping, rotating... itís all in the details.

OklaDustDevil
03-14-2018, 09:35 AM
What is the secret to keeping it moist and pliable? Is it possible to keep the bark nice and moist even without wrapping?

Why would you want it moist? Most folks are trying to get it crusty! 😉

WareZdaBeef
03-14-2018, 05:23 PM
Why would you want it moist? Most folks are trying to get it crusty! 😉

I think he wants it to get a really nice dark bark. But unless he sprays it every 15-30 minutes or wraps it after the bark has set, its not going to be very soft.

He probably just doesn't want it to be charcoal and break off when he tries to slice it.

smoke ninja
03-14-2018, 06:25 PM
Why would you want it moist? Most folks are trying to get it crusty! 😉

I know its personal preference but i say crusty bark is wrong. I want supple bark that is tender and pliable. The meat underneath will be moist and tender. The side effect of crusty bark is a less desirable interior

ncmoose
03-14-2018, 07:03 PM
long hold time helps, imo

CptKaos
03-14-2018, 07:45 PM
That has nothing to do with the bark.

I respectfully disagree

Larry

smoke ninja
03-14-2018, 08:12 PM
I respectfully disagree

Larry

Dont leave us hanging
Im curious to your reasoning?
The devil is in the details

pjtexas1
03-14-2018, 08:16 PM
Try cooking fat side down before you wrap and wrap in bp fat side up. The juice in the BP will keep the bark soft. Vent fat side down to give the bark a little firmness but it won't be hard. Kind of the best of both worlds. Also keeps the flat a little juicier. Make sure bark is SET before wrapping or it will just be mush and come right off. This is what works for me.

Sent from my SM-G955U using Tapatalk

Czarbecue
03-14-2018, 09:31 PM
I respectfully disagree

Okay, I'll play ball. How does the grade of beef affect the bark?

WareZdaBeef
03-14-2018, 11:21 PM
Okay, I'll play ball. How does the grade of beef affect the bark?

Select is very lean. So lets assume the brisket has no fat. Less fat equals more bark. Am i doing this right?

Czarbecue
03-14-2018, 11:44 PM
Select is very lean. So lets assume the brisket has no fat. Less fat equals more bark. Am i doing this right?

Are you sure you didn't buy a tofu brisket?

One Drop
03-15-2018, 12:28 AM
Select is very lean. So lets assume the brisket has no fat. Less fat equals more bark. Am i doing this right?

The grade is based on the amount of marbling. The amount of fat left surrounding the brisket and the thickness of the fat cap is up to how aggressively you trim.

CptKaos
03-15-2018, 05:52 AM
Okay, I'll play ball. How does the grade of beef affect the bark?

higher moisture content from more marbling, almost self-basting once you wrap it.

Larry

minAL
03-15-2018, 06:08 AM
long hold time helps, imo

This.

bbqpitsmoker
03-15-2018, 06:41 AM
Look at the 1:30 mark of this video for the texture right before the wrap, and then the 6:45 mark for the finished product. The bark is definitely there, but it is moist and supple and definitely not dried out or crusty. This is what I want.


https://youtu.be/sMIlyzRFUjU

Pork Floyd
03-15-2018, 06:53 AM
long hold time helps, imo

IMHO....this is the biggest factor. He holds them at least 6 hours.

Czarbecue
03-15-2018, 08:39 AM
Look at the 1:30 mark of this video for the texture right before the wrap, and then the 6:45 mark for the finished product. The bark is definitely there, but it is moist and supple and definitely not dried out or crusty. This is what I want.


https://youtu.be/sMIlyzRFUjU


Spritz... spritz like your life depended on it.

aks801
03-15-2018, 09:44 AM
Spritz... spritz like your life depended on it.

I used to spritz with a Worcestershire/H2O mixture, but have gotten away from it for a while. Possibly will re-visit. Sometimes the bark on the end of the point is just too crispy (and I do realize that makes that area a candidate for burnt ends, but I'm not really into those).

tcards
03-15-2018, 10:20 AM
What is the ratio of water to Worcestershire?

aks801
03-15-2018, 10:29 AM
What is the ratio of water to Worcestershire?

Fitty Fitty

Beentown
03-15-2018, 11:46 AM
I have never seen soft bark that was actually still "bark". What Franklin ends up cutting is not soft. Neither is it crusty. If it is soft it is mushy and can be rubbed off with contact especially while slicing.

My goal is a great color with a sticky, firm bark.

I think a lot of this comes down to symantics and how each of our definitions differ.

Beentown
03-15-2018, 11:50 AM
Here is where I like to wrap mine (pic below). If I am doing just a couple I'll use paper but when doing multiple I use foil pans as they fit in my hot hold (Catergator). I rest for a minimum of 4 hours.

275 for about 6 hours, wrap and finished within the next two usually.

https://uploads.tapatalk-cdn.com/20180315/f20aa3572aa473af51fc50a13d512101.jpg

rikun
03-15-2018, 05:29 PM
IMHO....this is the biggest factor. He holds them at least 6 hours.
Yes!

Holding in wrapped state will make that bark softer for sure.

Smoking Piney
03-15-2018, 06:25 PM
https://uploads.tapatalk-cdn.com/20180315/f20aa3572aa473af51fc50a13d512101.jpg

Booyah! :-D

Kiiler!

Bob C Cue
03-15-2018, 07:15 PM
Here is where I like to wrap mine (pic below). If I am doing just a couple I'll use paper but when doing multiple I use foil pans as they fit in my hot hold (Catergator). I rest for a minimum of 4 hours.

275 for about 6 hours, wrap and finished within the next two usually.

https://uploads.tapatalk-cdn.com/20180315/f20aa3572aa473af51fc50a13d512101.jpg

Well into page 2 of a thread about brisket and this is the first pic! Thank you sir!

Bob C Cue
03-15-2018, 07:21 PM
I know its personal preference but i say crusty bark is wrong. I want supple bark that is tender and pliable. The meat underneath will be moist and tender. The side effect of crusty bark is a less desirable interior

"Supple bark" ... what a great name for a BBQ team or a rock band!

pjtexas1
03-15-2018, 07:32 PM
Well into page 2 of a thread about brisket and this is the first pic! Thank you sir!You asked...https://uploads.tapatalk-cdn.com/20180316/f8bf0eb327f13fef4b75b0bd5bc43c2d.jpg

Sent from my SM-G955U using Tapatalk

smoke ninja
03-15-2018, 08:40 PM
"Supple bark" ... what a great name for a BBQ team or a rock band!

My bbq team name is "up in smoke" :becky:

Oh and i lke brisket

http://i1121.photobucket.com/albums/l520/smokeninjabbq/brisket/20160618_165410_zpscu7qxa2j.jpg~original (http://s1121.photobucket.com/user/smokeninjabbq/media/brisket/20160618_165410_zpscu7qxa2j.jpg.html)

jasonjax
03-15-2018, 09:08 PM
I've noticed when I spritz my brisket with a pickle juice wosty mixture that my bark tends to become sticky and some of it slides off. I attributed it to the acidic effect of the vinegar.

JS-TX
03-15-2018, 10:27 PM
Wrapping in BP just after the bark sets is the most important factor IMO. I've nailed many briskets, some I spritzed, some nada. Nothing wrong with spritzing especially if you want to prolong the bark from setting so you can get some extra smoke. If you wrap with 2 or more layers of BP, you may have to let the bark set a tad more because IMO you are not gonna get much moisture evaporation at that point and the bark may become a little too mushy. Internal temps need not apply either IMO. Always gone fat cap down in my vertical cookers.. may have to try flipping one of these days and see what happens.

Bob C Cue
03-17-2018, 09:09 AM
This looks like a cool device that may help in creating the perfect bark. Has anyone tried it?

Pstores
03-17-2018, 10:17 AM
I respectfully disagree

Larry

Me also.... Because a prime Brisket has a lot more fat in it than a select. The lower the grade of meat. The less fat content and therefore the drier it can turn out if all things are equal and your not adding moisture to it. JM2C

WareZdaBeef
03-17-2018, 12:05 PM
This looks like a cool device that may help in creating the perfect bark. Has anyone tried it?

I tried it with the hot and fast method and a few hour in i think someone stole it because when i went to go check on the brisket, it was gone. What i don't understand is why they didn't steal the brisket as well.

Bob C Cue
03-17-2018, 01:01 PM
I tried it with the hot and fast method and a few hour in i think someone stole it because when i went to go check on the brisket, it was gone. What i don't understand is why they didn't steal the brisket as well.

Go figure. You can't fix stoopid!