How are you guys getting the black “ crust” on your briskets ? Mine get close but not as black or “ thick” as some I see pictures of on here. Is it the coating or sauté your putting on them, if so would you mind telling me what you use, season them with. My son was down there and ate a place, and he said the brisket they served was the best food period he has ever eaten. I would like to try and better my out come.
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All I do is season them with salt and pepper and let the stick burning smoker do the rest. I cooked one today and it came out with a GOOD bark and everyone complmented me on how it tasted although I know it wasn't my best work.
However the sides were AWESOME. Smoked Mac and Cheese and Baked Beans both done on the smoker.
AndrewLast edited by zr2chevy22; 05-08-2021, 10:06 PM.
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Originally posted by zr2chevy22 View PostAll I do is season them with salt and pepper and let the stick burning smoker do the rest. I cooked one today and it came out with a GOOD bark and everyone complmented me on how it tasted although I know it wasn't my best work.
However the sides were AWESOME. Smoked Mac and Cheese and Baked Beans both done on the smoker.
Andrew
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Originally posted by zr2chevy22 View PostAll I do is season them with salt and pepper and let the stick burning smoker do the rest. I cooked one today and it came out with a GOOD bark and everyone complmented me on how it tasted although I know it wasn't my best work.
However the sides were AWESOME. Smoked Mac and Cheese and Baked Beans both done on the smoker.
Andrew
OP, you gotta run a stick burner to get that “crust” you are looking for.
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Brisket question
Bark...or crust as you labeled it, is a combination of the rub, the meat’s juices rendering and layers and layers of smoke forming on the surface in the process. You have to have a good blue smoke fire (stick burner preferred), a good trim, a good heavy rub or salt/pepper combination and time to get a solid bark. Bark layers much better on meat than fat and is a reason folks trim. These big fat caps on briskets and pork butts folks neglect to trim are not going to produce a good bark. And since bark is also where most of the flavor is, their product is going to suffer. The better the bark the better the brisket/PB/ribs. One more thing. Grates are hell on bark so I always do the 1/4” trimmed fat cap down. The bark forms so much better when it can layer directly on the top of the actual meat and the thin fat cap can render down and not mess up the layered smoke. When you cut it you also have a cleaner slice after removing the flat from the point.
And I wrap every time. The bark is made before wrapping. Now I don’t wrap until 160-170 internal (never by time). It depends on how the bark is formed at those temps that determines where at 160-170 I wrap. It just takes time and the things I mentioned above. Main reason I wrap though after the bark is set is to push through the stall. Ain’t nobody got time for a 2-3 hour hiccup. You can open the foil pan at the end and tighten it up.
Last edited by Smart; 05-09-2021, 05:21 AM.
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Originally posted by zr2chevy22 View PostAll I do is season them with salt and pepper and let the stick burning smoker do the rest. I cooked one today and it came out with a GOOD bark and everyone complmented me on how it tasted although I know it wasn't my best work.
However the sides were AWESOME. Smoked Mac and Cheese and Baked Beans both done on the smoker.
Andrew
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