Bark on Brisket

Kbarranch

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I have been unable to achieve any form of a bark on my Briskets and wondered if that is an issue with anyone else? It just seems to blanche the meat a red color. Any advice is appreciated.
 

YYCRed

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Several questions here:
- How much fat are you leaving on it when you trim it?
- What are you putting on it for a rub?
- What temperature are you cooking at?
- Do you wrap it? If so, at what internal temp (IT)?
- What IT do you cook it to?
- What wood are you using?
 

YYCRed

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Just happened to see a pic of this on the forum home page. This is what it should look like, and he gives the details of his cook: Brisket
 

Slimpicker

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I have been unable to achieve any form of a bark on my Briskets and wondered if that is an issue with anyone else? It just seems to blanche the meat a red color. Any advice is appreciated.

 
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Kbarranch

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Several questions here:
- How much fat are you leaving on it when you trim it? Not real fatty, but not really Trimmed
- What are you putting on it for a rub? Meat Church Holy Cow and Holy Gospel
- What temperature are you cooking at? 195 -225
- Do you wrap it? If so, at what internal temp (IT)? Wrap it at 130-150
- What IT do you cook it to? 190ish
- What wood are you using? Oak/Hickory
 

RustyJake

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Time and temperature will create your bark. Looks like you had the temperature dialed I
How long did it take to get to 130-150?
You can always leave it a little longer before you wrap. My last one I wrapped at 174°F
Cooked at 220°F pretty much the whole way until wrapped.
Before wrapping
20210418_050541.jpg
After it rested
20210418_123115.jpg
About 11 hours till wrapped and 16 hors total cook time
 

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