My problem is the bark doesn’t turn into a crust, it’s more mushy than crusty, even when it gets dark.
I used mustard as a binder, applied brisket magic liberally, left it in the fridge to dry brine overnight. I also injected it with tallow beforehand.
I smoked at 225 for about 7-8 hours until it reached 165 internal.
Wrapped it in butcher paper, put it back on for 3-4 hours at 275 until it hit 203 internal.
Here’s some pics
by Rylast
8 Comments
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If you want bark, don’t wrap it. Let it do it’s thing until the probe goes through the meat like warm butter, somewhere north of 190.
Wow I can only wish we had prices like that for prime and seperated out flats and points. Great for practicing on
Humidity. Pellets are super low in moisture compared to split wood. The other tip is coarse ground pepper and a lot of it.
Rub looks good. One thing I’ve learned is not to open the lid as temperature and even, heavy smoke are key to nice bark until 165. Maybe try different pellets. You could try lowering to 200 initial if a chimney smoker.
Leave the mustard off brisket, there’s your first problem, second is no fat . Hard to get good bark with zero fat…
Cook it
I smoked till about 170 then I wrapped in waxless butcher paper until 190 and I have good bark. I had baking soda to the fat side. It’s supposedly helps with the reaction that causes part to form on your brisket.