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Brisket Bark Question

I am not very satisfied with the bark I have been getting with my current method. I do however like the flavor I'm getting from my zero sugar rub. I'm thinking about adding a layer of brown sugar to my next packer and possibly a spray bottle of apple juice to blacken things up. Would this change likely result in a drastic change in taste?
Gittin' there...

Comments

  • cheeaacheeaa Posts: 299
    Beef doesnt like sugar. At least it doesnt with me. You can get great bark with no sugar. How are you cooking? 
  • 275 running lump with post oak chunks
    Gittin' there...
  • cheeaacheeaa Posts: 299
    I dont know man. I cook about there and get some pretty good bark. Maybe more rub? You using a water pan or anything?
  • bgebrentbgebrent Posts: 17,239
    Don't wrap if you're wrapping. Unnecessary in my brief experience. 
    Sandy Springs & Dawsonville Ga
  • No water pan, but I do paper wrap at 170
    Gittin' there...
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 18,059
    edited September 2017
    You still in Austin? I'll be glad to cook one with you or at least set it up. I think I can probably help with the bark. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • nolaeggheadnolaegghead Posts: 28,041
    Paper arrests bark development. 
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • You still in Austin? I'll be glad to cook one with you or at least set it up. I think I can probably help with the bark. 
    That's a real fine offer! Nothing more precious than a person's time. That is very generous.

    Unfortunately I only get back to Austin a couple times a month now days. I couldn't ask nor allow anyone to give up their weekend for something as trivial as this.

    Apparently nobody thinks that some brown or turbinado in the rub would do the trick without royally screwing things up.   ???

    I can't give up wrapping. It's what I do. In fact, I have a theory that I want to test that involves a large rectangular aluminum pan, a roast rack, some pink butcher paper, and a bottle of scotch.


    Gittin' there...
  • nolaeggheadnolaegghead Posts: 28,041
    A little sugar won't hurt.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • fishlessmanfishlessman Posts: 23,614
    i cover the brisket in half a bag  of white sugar, wrap in syran wrap 3 hours, scrape/wipe off the sugar, salt and pepper rub, and cook indirect til done, no wrap. lots of bark. but im a northern yankee =)
  • Nature BoyNature Boy Posts: 8,535
    I am not a fan of sugar on brisket. Not sure what you are looking for with your bark, but a higher starting temp is not a bad idea. Experimenting is the funnest part, especially when it involves brisket :)
    Happy cookin'. Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Salt and pepper only. No liquid in drip pan. Don't crutch. No sugar on beef.
    Somewhere in Colorado
    LBGE, PGS A40 Gasser
  • blind99blind99 Posts: 4,329
    Bark is mystical. I don't know the secret. But I've done brisket with just salt and pepper, plenty of oak smoke, and gotten meteorites. No wrapping.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Im going to give this packer i just bought a month to age. Then im going to attempt a sugar cookie brisket. It's going to be epic! Or horrible. 
    Gittin' there...
  • FoghornFoghorn Posts: 6,801
    You might try wrapping just a little later to let the bark develop a little more.  A smart person once told me that butcher paper arrests bark development.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • SGHSGH Posts: 25,049
    I am not very satisfied with the bark I have been getting with my current method. 
    Brother Noob, as I have already mentioned in another thread (Smoke Ring thread) beauty is in the eye of the beholder. With that said, what are you looking for in a bark? Something extremely dark and wet looking, or extremely dark yet drier looking? 
    With the above questions asked, I will offer a visual guide:
    Wet, dark bark.

    Equally dark bark, but a tad "drier" in appearance. 

    If either of the above is what you are shooting for, let me know and I will PM you the method to obtain either. 
    Good luck in the future my barkless friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • Bark #2 is what I want...it's what every white boy off the lake wants.

    Gittin' there...
  • TeefusTeefus Posts: 694
    Bark #2 is what I want...it's what every white boy off the lake wants.

    So the classic meteorite look?
    Michiana, South of the border.
  • Yep, a sooty looking hunk o meat. Got the taste I want. getting more consistent on the texture, I even manage a satisfactory smoke ring now. Just need to somehow push more black bark before the wrap.
    Gittin' there...
  • Photo EggPhoto Egg Posts: 8,285
    You will not get better bark by wrapping in paper @170.
    Wrapping in paper or foil is mainly designed to slow down the bark and or speed up the cook.
    Before you change up the rub that you know you like, run a brisket unwrapped to the end.
    Thank you,
    Darian

    Galveston Texas
  • You don't need sugar for bark. Start at a higher temp. I would say up to 300 until you get the bark you are after then wrap if that's your jam. I find myself wrapping less and less because my bark sets up a little slower in the cooker I use for briskets now. I only wrap if my bark gets to the color and texture I like. That happens much later in the cook for me these days. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • y'all are probably right, but...

    Gittin' there...
  • fishlessmanfishlessman Posts: 23,614
    the foil is just stopping bark formation AND softening any bark you have =) stop using it =)
  • KiterToddKiterTodd Posts: 2,120
    Bark #2 is what I want...it's what every white boy off the lake wants.

    :) =) :) =)
    LBGE/Maryland
  • 4Runner4Runner Posts: 2,948
    edited September 2017
    No water pan, but I do paper wrap at 170
    Forget the wrap.  I have tried it several times and we all prefer naked on the Egg.  We have hard crunchy bark on our Egg with nothing but S&P.  Rub is a non factor for us.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Wolfie51sbWolfie51sb Posts: 262
    edited September 2017
    My wife commented on our most recent brisket that the bark was the best ever. I used 50 percent black pepper, 25 percent coarse kosher salt and 25 percent iodized (table) salt. Applied it liberally 4 hours before putting it on the Egg, then refrigerated. Cook was about 10.5 hours at a steady 260 degrees. No wrap. In fact, didn't even lift the lid of the Egg until the 10-hour mark. FWIW.

    Rob

    Columbus, Ohio

  • SGH said:
    I am not very satisfied with the bark I have been getting with my current method. 
    Brother Noob, as I have already mentioned in another thread (Smoke Ring thread) beauty is in the eye of the beholder. With that said, what are you looking for in a bark? Something extremely dark and wet looking, or extremely dark yet drier looking? 
    With the above questions asked, I will offer a visual guide:
    Wet, dark bark.

    Equally dark bark, but a tad "drier" in appearance. 

    If either of the above is what you are shooting for, let me know and I will PM you the method to obtain either. 
    Good luck in the future my barkless friend. 
    I’d love to know how you got the results on the second. Any chance you share your method?
  • GATravellerGATraveller Posts: 5,996
    Paper arrests bark development. 
    Profiling is racist.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • nolaeggheadnolaegghead Posts: 28,041
    Paper arrests bark development. 
    Profiling is racist.
    I think you just profiled me as a profiler...that's racist, man!
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

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