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First perfect bark on my brisket after 8 months of trying
Been doing brisket every other weekend since March. Finally got that deep mahogany bark that actually stayed crunchy after resting. What was the one thing that clicked for you guys to get consistent results?
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danielr995d ago
Wait, do you rub it the night before or morning of? I used to do the overnight thing but then I switched to putting it on cold straight from the fridge at 5am and that changed everything for me. Also stopped messing with the vent settings every hour, just let it ride at 250 with no peeking. Still got a long way to go on the smoke ring though.
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torres.blair5d ago
72 hours in a brine, then my buddy Mark screwed up his first brisket by rubbing it right out of the fridge at 3am, still turned out okay though. @danielr99 you're onto something with that cold start, my friend swears by it for the bark, just don't ask him about his temp probe placement.
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sean_barnes244d ago
The whole "cold start" thing is just another reminder that most of us overthink everything. Life (and brisket) usually works better when you just commit to a plan and stop second-guessing yourself every ten minutes.
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