Hey guys, have you heard of sugar cookie bark? I believe it’s when the fat cap on brisket renders so well that it becomes soft. Anyways, I’ve been trying to obtain that with my briskets but haven’t succeeded and I was wondering if anyone had any tips or tricks, or the REAL definition of a sugar cookie bark. Thanks!
-
-
I found this on bbq brethren:
"If its a 'term', I believe it was coined by Daniel Vaughn, who is also the guy who appeared with Anthony Boudain in his 'No Reservations - Austin' episode.
I know I saw Daniel mentioned it on his twitter account (@BBQSnob) after this Sunday's episode of Pitmasters. He just mentioned he coined it, and liked Aaron Franklin's explanation of it. Doesn't sound like it was very clear though.
I just tried looking it up, and really only see him talking about how the sugar/fat combine to create this."
"These ribs have a rub high in sugar, which mixes with the fat to create a phenomenon I call a "sugar cookie." The cooked fat commingles with the sweet caramelized rub, creating an undeniably satisfying flavor that is reminiscent of a buttery sugar cookie."
-
I have not heard of that phrase but when I do brisket I trim to 1/4 inch thick fat cap. Slow smoking at 250 degrees to a meat temperature of 200 - 205 degrees usually renders the fat down pretty well: no white fat visible, just translucent succulent goodness.Comment
Comment