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Finally got my brisket bark to look like the ones I saw at that competition in Austin three years ago.
After a dozen attempts, I nailed the 50/50 pepper and salt rub, kept the smoker at 225 for 16 hours, and wrapped it in butcher paper when it hit 165, which gave it that perfect dark, craggy crust my wife said 'looks like a meteorite, but smells like heaven'.
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quinn96810d ago
Honestly, wrapping at 165 is a bit early for the bark you want, you should wait until it looks set, usually around 175.
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holly42010d ago
looks set" is so vague though. like does it really matter that much if you wrap at 165 or 175. it's just bbq.
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margaretm235d ago
Just bbq" is fighting words, holly420. Quinn968 is right about the bark, but honestly if your meat is good it'll be fine at either temp. People get way too hung up on the exact number.
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