Anybody ever have issues or tips on getting bark nailed on brisket on the PBC? I seem to remember someone saying somewhere along the line that barking up can be an issue.
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Because of the humidity levels and the pretty quick cook I don't always get the same bark I get on a 15 hour low and slow in my offset or weber kettle with slow n sear.
I have had some 15+ hour cooks on the PBC running 4 briskets and obviously had great results with plenty bark, but there is a difference if one would want to split hairs.
I know with briskets it is WORK to run 4 briskets and get them all barked up, especially the top of the flat.
If I separate the point and the flat I can hang the points and just let them dudes get all barked up before I take them off the hooks. -
I get great bark by not wrapping anything if I can help it (like pork butts for example), and wrapping the ornery pieces like brisket or chuckies after 180 deg F internal meat temp.
For pastrami, I leave more fat on one side (about 1/4 inch or so) and smoke it on the grate fat side down, not flipping it. That way I get the tons of delicious rub to stick well and bark up. If there's not much fat, then I flip it at around 170 deg F and let it go to 190 or so before wrapping. Depends on how long the stall is.
Pastrami is the only meat (besides bacon-covered meatloaf) that I put on the grate. Everything else gets double hooked and/or double serial hooked and hung.
Humidity is only a problem if I cram the PBC full with, for example 4 chickens, 2 turkeys or 8 rib racks. Otherwise, the bark usually sets pretty well.
Kathryn
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Thank y'all so much...not sure what I'd be doing with you guys and all I've learned from AR!Comment
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