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My buddy roasted my brisket bark for looking like burnt toast
Honestly, I was so proud of this 14 pound brisket I smoked for 16 hours last weekend. My friend Mike, who's been doing comps for a decade, took one look and said, 'Ngl Max, that bark looks like you scraped it off a campfire log.' He was right, it was way too dark and bitter. He told me to cut my black pepper amount in half and spritz with apple juice every hour after the 4 hour mark. Tried his advice on a new cook yesterday and the bark was a perfect dark mahogany, not black. Anyone else get a piece of harsh truth that actually fixed their BBQ?
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emma_baker6114d ago
My first brisket bark could've been used to write a last will and testament.
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thomas_butler14d ago
Happens to everyone who gets serious about smoking meat. That pepper advice is spot on, it goes from flavor to straight carbon if you overdo it. I learned the hard way that less binder and a thinner coat of rub gives you better bark texture too. Almost tossed a whole pork shoulder once because the bark was like eating a charcoal briquette.
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