Kbarranch
New member
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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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.
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