ClintHTX
is Blowin Smoke!
I love some good crunchy bark. But sometimes I get bark that is real dark and hard to cut through. How does one keep from getting this?
-
xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
Brisket bark too tough?
- Thread starter ClintHTX
- Start date
anthonyd
Knows what WELOCME spells.
What temp are you cooking at? How long? I'll usually smoke my brisket until I like the look of the bark and then wrap in either foil or butcher paper.
Texan79423
Take a breath!
Reduce the amount of sugar in your rub, cut back on amount of rub, wrap it.
ClintHTX
is Blowin Smoke!
I cook at 250-300 till I like the way the bark looks and wrap in butcher paper. Salt and pepper rub. Maybe wrap sooner?
angryelfFan
is one Smokin' Farker
Maybe wrap just before you get to the color you like.
Enrico Brandizzi
Babbling Farker
I usually wrap in BP my brisket lately in the cook, round 175-180F (8-9 hours in)
But I understood that the bark goes on lso during the wrapp period.
Next time I will wrapp earlier at 165F (maybe 4-5 hours in)
But I understood that the bark goes on lso during the wrapp period.
Next time I will wrapp earlier at 165F (maybe 4-5 hours in)
ClintHTX
is Blowin Smoke!
I guess right before I think its getting right wrap it cause it'll continue to form after the wrap
Queencity
Knows what a fatty is.
Tent it with foil or spritz
Clint which cooker are you doing brisket on?
More direct heat may give you too much crunch. A little spritzing at the trouble spots my help.
More direct heat may give you too much crunch. A little spritzing at the trouble spots my help.
KevinJ
somebody shut me the fark up.
I've been cooking them at 300 and per Bludawgs recommendation Fat Cap down and wrap at 4 hours with Butcher Paper, I'm going to start doing the same with my Pork Butts.
Bludawg
somebody shut me the fark up.
Clint IME when that happens you have a hot spot in the pit. Wrapping at some point before you start to get charing will help but ultimately taming the hot spot is the real fix.
Durangutan
Knows what a fatty is.
Fat cap between the heat source and the meat, i.e., down if more heat from below & vice versa has helped me. I subscribed to the fat-cap-up-only philosophy (fallacy?) for awhile but now getting better results.
ClintHTX
is Blowin Smoke!
It's a offset stick burner I built. I put fat cap up because I get more heat from the top end of my cooker. It doesn't always do it. So I'm prolly waiting too long to wrap.
