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Brisket Bark Question
FearlessTheEggNoob
Posts: 888
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
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Beef doesnt like sugar. At least it doesnt with me. You can get great bark with no sugar. How are you cooking?
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I dont know man. I cook about there and get some pretty good bark. Maybe more rub? You using a water pan or anything?
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Don't wrap if you're wrapping. Unnecessary in my brief experience.Sandy Springs & Dawsonville Ga
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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.Keepin' It Weird in The ATX FBTX
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Paper arrests bark development.
______________________________________________I love lamp.. -
That's a real fine offer! Nothing more precious than a person's time. That is very generous.The Cen-Tex Smoker said: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.
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... -
A little sugar won't hurt.
______________________________________________I love lamp.. -
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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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 -
Salt and pepper only. No liquid in drip pan. Don't crutch. No sugar on beef.Large Egg, PGS A40 gasser.
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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
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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...
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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.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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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?FearlessTheEggNoob said:I am not very satisfied with the bark I have been getting with my current method.
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.
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... -
So the classic meteorite look?FearlessTheEggNoob said:Bark #2 is what I want...it's what every white boy off the lake wants.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... -
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,DarianGalveston 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.Keepin' It Weird in The ATX FBTX
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the foil is just stopping bark formation AND softening any bark you have stop using it fukahwee maineyou can lead a fish to water but you can not make him drink it
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LBGE/Maryland
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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.FearlessTheEggNoob said:No water pan, but I do paper wrap at 170Joe - 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 -
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
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I’d love to know how you got the results on the second. Any chance you share your method?SGH said:
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?FearlessTheEggNoob said:I am not very satisfied with the bark I have been getting with my current method.
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. -
Profiling is racist.nolaegghead said:Paper arrests bark development.
"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 -
I think you just profiled me as a profiler...that's racist, man!GATraveller said:
Profiling is racist.nolaegghead said:Paper arrests bark development.______________________________________________I love lamp..
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