I can make a mean brisket on the Joe. But for some reason I never develop that dark bark. I used 2 cubes of hickory wood about 2 inches thick. I placed one in the coals and another in the ash tray. Should I get a Slo Rolle and Will it make a difference? The brisket came out amazing, juicy and tender. Everyone loved it. But I never get dark bark.
by BullishN00b
7 Comments
That isn’t that much smoke wood. I’m using like 6 fist size chunks.
What temp are you running?
Maybe more seasoning for the bark? Definitely more wood and smoke for the ring.
Bark fought for its life
Kamados are at a disadvantage here because the high airflow of some other cookers help make that meteorite bark. Black pepper and other rub ingredients are doing some of the heavy lifting though.
I’ll be honest, when I smoke like this, I use a 60/40 wood to lump ratio. Like a shitload. Treat it like an offset smoker.
Use more wood chunks mixed in with the charcoal and significantly more coarse black pepper.