Crusty Brisket

dgoldb · September 2018

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?

kl8ton · September 2018

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?

GrillSgt · September 2018

I'm thinking too much rub.

Hawg Fan · September 2018

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?

mEGG_My_Day · September 2018

GrillSgt said:

I'm thinking too much rub.

I’ve overdone the rub before and ended with very crusty bark.

GrillSgt · September 2018

I'm guessing we all have done it. Perfect example of less is more.

fishlessman · September 2018

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

Plutonium · September 2018

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 way

Hub · September 2018

My guess is too much sugar in your rub.

Philly35 · September 2018

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 way

If your spritzing a brisky, your doing it wrong.

DoubleEgger · September 2018

*you’re

dgoldb · September 2018

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

FearlessTheEggNoob · September 2018

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.

Crusty Brisket

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