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Brisket Bark Help

KingerKinger Posts: 147
edited 3:34AM in EggHead Forum
I am doing my second or third brisket and am having trouble getting a good black barky exterior. My current setup is inverted plate setter with drip pan of water and beer mix. Brisket on lowest grid and two pork butts on top. The brisket rub is half cow lick and half turbinado. The Guru is dialed in at 235. The butts have coarse grind DP and yellow mustard. Should I just leave the drip pan out next time? Is the temp too low? The butts don't have that much bark either. I just foiled the brisket with some apple juice but plan to take it back out onto the grid in a few hours.[p]JNK
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Comments

  • BabyBoomBBQBabyBoomBBQ Posts: 702
    JNK,[p]Why the water pan? I've never used one in the BGE. I think it would create a "cloud" of vapor in the 212 range right above it where your meat is sitting and soften the bark. Here's a pic of my last brisket cook using the recipe from Dizzy Pig's site. It did not turn out quite as dark as when I do a Dr. BBQ or a Texas style recipe. [p]<img src=http://i64.photobucket.com/albums/h179/BabyBoomBBQ/Forumpics/dpbrisket.jpg>[p]I think this one is a Dr. BBQ recipe, but I'm not certain. If not, it's a Steve Raichlen recipe.[p]<img src=http://i64.photobucket.com/albums/h179/BabyBoomBBQ/Forumpics/brisket82805.jpg>;
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  • BabyBoomBBQBabyBoomBBQ Posts: 702
    Sorry, don't know why the pics didn't show up here on the .net site:

    Click here to see them.
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  • KingerKinger Posts: 147
    BabyBoomBBQ,
    Thanks for the pics ( I found them ). Not sure why I put the liguid in the drip pan. Next time I will try without. I am not very deciplined when it comes to following recipes (and directions in general) and tend to sort "wing it" based on things that I see and hear other people doing. Next time I will follow the DP recipe more explicitly. Thanks for the input.[p]JNK

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