Making a brisket bark in the Bandera

[smokinbadger]

Lately I've been looking with envy at the brisket pictures posted here, especially considering the really nice bark layer some of you get on a regular basis. I'm cooking on a modified Bandera, with the baffle and firegrate. So far I have been doing brisket at around 215F with water in the bowl. I'm wondering if the extra humidity from the bowl is preventing a nice bark layer from forming.

Your input is very welcome!

 

[bbqinNC]

Here is my first brisket done in my Bandera. It was tender if not a little overcooked, but it did have a nice bark and nice smoke ring. I think I cooked it for about 12 hours. I use apple juice in my bowl.

http://users.ctc.net/derekshepard/BBQ_Pictures/Looks_Good.JPG
http://users.ctc.net/derekshepard/BBQ_Pictures/Cooking.JPG

 

[kickassbbq]

I crank the heat on my Brisket the last hour or 2. That will get you a crust O' bark going. I take it to 350, so watch how done it is before you crank the heat.
Smoke On!!!!!!

 

[tjus77]

Don't know much about the Bandera, but I would think if you add a little heat. I cook at about 225-250 and get a nice bark. When I used to use fluid in my pits, I did notice a little less bark, but not substantial. Nice pics there BBQinNY.

 

[FatDaddy]

i know in my WSM i have done it both ways. with water and with out. I allways end up with mush for a bark on brisket. when i use water. so i think from now on it will be an empty water pan or filled with sand.

 

[jgh1204]

Fatdaddy goes both ways, pass it on.

 

[MilitantSquatter]

I agree with statements above... 215 may be a bit too low and try cutting back on the water levels. When using the WSM in contests over the summer for brisket, I still used water in the water pan, but for not the entire cook. I put in just enough to last approx. 2/3 of the way through and then did not add more water after it dried up. I noticed a big difference in the bark texture at the last contest using this method as well as minimizing the use of foil to the last 10-15 degrees of internal temp. Inside did not dry out.

 

[RichardF]

In the Bandera I do briskets between 225* and 250*, no water pan, but i spritz with juice periodically. Never have a problem with bad bark.