AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Topic started by: AZWildcat on March 08, 2010, 04:22:23 pm
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I'm doing a brisket this weekend. My last one I covered in worcestershire sauce then put on the rub before somking, almost making a paste. Turned out real nice, but I was hoping for more of a bark. Anyone have tips on creating a nice thick bark?
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Dan, did you foil the brisket at any point? In general, foil prevents good bark formation. What temp did you cook at?
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I really try to keep it at 225, but I don't foil it til i'm ready to let it rest. I throw it in a cooler for a good hour before I even think of slicing it.
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Make sure to put it on the smoker as cold as you can get it, Obviously not frozen, but cold.
Smoke can only permeate meat up to about 125 degrees, so the longer it absorbs the smoke the better the smoker ring and bark.
Are you also spraying it during the cooking process?
I typically don't to anything for the first 2 hours, then I spray every half hour to hour and always get some great bark.
I typically smoke between 225 - 250..
Good Luck... ;) Keep us updated.
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Sure, photos coming soon. I don't spray but every hour or so after the first 4 hrs or so. Maybe a little more sraying then ,thx!
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I spray with something that is high in sugar as well, this way, it helps build that bark...
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I spray with something that is high in sugar as well, this way, it helps build that bark...
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Indeed, thanks!!
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Had you intended on filling this space with some of your fine insight, KC? ;D
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I think that meant what he said, could be wrong or power outage
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On my computer it shows this..."I spray with something that is high in sugar as well, this way, it helps build that bark..."
Quoted from Mike...so when I quote someone its not showing up? Weird.
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Huh. There it is...The Dresden effect! (Harry Dresden. Look it up.)
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Hey Mike
I have always been told to let the meat come up to room temp before putting it in the pit.
I find your take very interesting I’m going to have to try it next time I do a brisket.
Question does this hold true with pork butt too?
Thanks
Timm
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Timm, I think we have two seperate questions going on. Putting your meat, be it pork or beef, in your pit as cold as possible is for the smoke ring. The bark is more of a result of your rub, not how cold it is or isn't. Hope this helps.
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Exactly..
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The colder meat will give a better smoke ring / presentation for a comp. The warmer meat will take less heat out of the pit and get pit temp back up to temperature faster.
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Thanks for the info trying to learn every thing I can. Thanks again
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The best way to learn is by jumping in and trying different ideas. Sometimes the best BBQ comes out of mistakes. Just have fun and enjoy what you're doing. ;D
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And by "different opinions", that means you may find one person's suggestion is the opposite of another's. Try it once each way to see which works for you.
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Well temp depends on your smoker as I smoke at 175 but longer time. spray with Apple Cider Vinegar from starting and then when the lid is open:
(http://i593.photobucket.com/albums/tt15/azchoctaw1/LastBrisket716099.jpg)
Elijah
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curious why do u feel u need to smoke 175? or 4 a longer period that need be but the cans r cool on bottom bud light??? :D
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uhh...........azchoctaw1 you are gonna HAVE to explain those cans..................... ???