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Crusty Brisket
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dgoldb
Posts: 13
I smoked an 8 lb brisket yesterday and the bark became very crusty and tough to cut. The meat was very moist and tender but the bark was burnt. I cooked at 225. Does anyone know why this happens or how to prevent it? my first thought is to wrap it next time. suggestions?
Comments
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One method some people use is once the bark is how you like it, wrap in butcher paper for the remainder of the cook. I have never wrapped.
Also, at 8 lbs, you may have only had a brisket flat as well. Those are a bit trickier to nail.
Did your rub have a lot of sugar in it?Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
I'm thinking too much rub.
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You you may want to check the calibration of your dome thermometer. Also, you didn’t mention it, but I assume it was an indirect cook?
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
I’ve overdone the rub before and ended with very crusty bark.GrillSgt said:I'm thinking too much rub.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
I'm guessing we all have done it. Perfect example of less is more.
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im good with crusty bark, just as long as the brisket is tender and still a little moist and it doesnt taste burnt like charcoal. better than when the brisket tastes like a tender potroast, thats more disappointing to me after all that time cooking
fukahwee maineyou can lead a fish to water but you can not make him drink it -
too much rub and not enough spritzing? I've had that bad one one side of the brisket before and typically just flip it over and try slicing the other wayAlbuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.
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My guess is too much sugar in your rub.
Beautiful and lovely Villa Rica, Georgia -
If your spritzing a brisky, your doing it wrong.Plutonium said:too much rub and not enough spritzing? I've had that bad one one side of the brisket before and typically just flip it over and try slicing the other wayNW IOWA -
*you’re
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I was using John Henry texas brisket rub so I dont think that the problem was too much sugar in the rub. Probably too much rub. Thanks for the comments and replies
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No big downside to spritzing in my experience other than necessitating extra time and attention. Adds color, flavor (depending on what you use) and gives me something to do. Optional really. Like injecting. Some do, most don't.
Gittin' there...
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