Bark

Discussion in 'General Discussion' started by brnzbk, Nov 12, 2014.

  1. brnzbk

    brnzbk Newbie

    What is the secret to getting a good bark on brisket, mine turns out very tasty but no, or very little bark.  I am currently using a Traeger Lil Texan but I have a Smokin-it #3 on the way.

    Thanks for your help,

    Gary
     
  2. Gary

    It is all in the foil or not to foil. Anything you foil looses bark. Steam is what kills it weather  it is foil wrap or a water pan. I do slow and low most of the time 24 hours. I keep the door closed and cook to an IT of about 185° and then start doing the toothpick test. The last packer wen to 193°

    Happy smoken.

    David
     
    Last edited: Nov 12, 2014
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I fully agree with David.

    Bark ...

    fall apart tender. . .

    Have fun and . . .
     
  4. bear55

    bear55 Master of the Pit

    I also agree with the comments.  I, myself, foil all my butts and briskets as a "good" bark is secondary to a quicker cooking time for me.  You stated yours turn out very tasty, and after all, isn't that what we all strive for?  Foiling can save hours of cooking time on a large packer or pork butt.
     
  5. brnzbk

    brnzbk Newbie

    Thanks for the replies

    My Cookin-it #3 should be here Monday, looking forward to trying all of the great advice I received here on the forum, I will keep posted.
     

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