Brisket Bark

brenkj

I'm going to smoke my first brisket in my XL BGE this weekend. I've smoked several briskets in a Weber and I've always had trouble getting a good crispy "bark" on the outside. Any advice from the learned gurus of this forum?

Thanks.

Frank from Houma

More rub = more bark

Dizzy Pig Cow Lick is mightyfine on brisket

Frank from Houma

Do you foil? Foiling will tend to steam the bark and soften the bark. I have only foiled once during the cook and the bark did soften up a bit.

brenkj

In the Weber I always foiled about halfway through the cook, because I heard the meat would dry out otherwise. But I've heard the BGE helps hold in the moisture better than other cookers.

So what is the consensus - foil or no foil in the BGE? If foil, at what point in the process?

Many thanks.

bubba tim

I am old school....no foil...you want bark? click on this link and read...

http://bubbatim.com/Bubba_s_Brisket.php

Welcome to the journey.... :woohoo: :woohoo: