Is there some reason you can't just grill that sucker for a couple minutes, like a steak, to get a bark? Then smoke it?
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Sneak Peek: 3 MORE New Recipes! - Triple C Beef Ribs, Smoked Pimento Cheese Burger, Sous-Vide-Que Brisket!
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Charter Member
- Oct 2014
- 7429
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
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Bark and sear are two different things.
Bark is that sweet, rich, crusty surface on low and slow cooked meat, and for many of us, the best part. It is part pellicle and part spice crust, but how does it form? The Maillard reaction, polymerization, and evaporation are key. Find out how to get better bark on your brisket, ribs, and pork shoulder.
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