Brisket bark help

[ecully]

Did a brisket (HOF) yesterday -- turned out great, except the bark which was a bit soft. Normal Meathead process: salt 24 hours, inject with beef broth, BBBeef rub. Put in the smoker (Rec Tec pellet) @225; after 12 hours (IT @163), I wrapped and added a little more broth to the bottom of the foil and put back in the RT, raised the temp to 250, and removed at IT of 203, about six hours later. Left wrapped for an hour in the cooler, then took a peek. The aroma was wonderful, but the bark was pretty mushy. I threw it on the Weber kettle with GrillGrates to firm it all up. It helped, but not the kind of bark I'm used to with a pork butt. The taste was amazing and the meat was really tender and juicy. Nice smoke ring too.

As I have limited experience with tasting (let alone cooking) brisket, I have come to the pit for some process improvement. So my questions are two:
1) Should I be expecting barky bark, or does crutching limit the possibility of crunchiness?
2) As I do prefer a bit more bite in the bark (pun intended), is there anything I can do besides putting on the Weber?

Thanks,

Eric

[RonB]

I have limited experience with brisket, but from what I read here, taking the temp to 170* - 180* before wrapping helps keep the bark firm although not as firm as not wrapping at all.

[Jerod Broussard]

Forget measuring internal temp until you have a great bark developed. When you do wrap check the internal to see how tender it is and how far you are from 190 (if Prime or a really great Choice), 200 (if not so great Choice or Select).

[ecully]

Thanks for the responses. It sounds like you're saying the bark can be firmer, and it was when I wrapped it (it had stalled at 163). It also sounds like you're saying, Jerod, that 203 may be too high a finish temp with a good piece of meat. What I don't understand is what you mean by "see how tender it is and how far you are from 190 (if Prime or a really great Choice), 200 (if not so great Choice or Select)."

Thanks for the help.

[Dr ROK]

You can tell how tender it is by sticking a probe in it. It should slide in like butter. You can use a thermometer probe, toothpick, etc.

[Huskee]

I aim for good bark and that doesn't happen until after the stall at about 170-180. Also skip the liquid in the foil. Liquid will pool up in there from the brisket itself, there's no need to add more especially if you're looking for a hardier bark.

[Steve B]

I would agree with Huskee. Leave out the extra liquid I think it would only steam the brisket making the bark mushy.

[Jerod Broussard]

Thanks for the responses. It sounds like you're saying the bark can be firmer, and it was when I wrapped it (it had stalled at 163). It also sounds like you're saying, Jerod, that 203 may be too high a finish temp with a good piece of meat. What I don't understand is what you mean by "see how tender it is and how far you are from 190 (if Prime or a really great Choice), 200 (if not so great Choice or Select)."

Thanks for the help.

If the meat is pretty tender and you're almost to 190 on a Prime, it's almost done anyway and may not have to be wrapped at all.

If you are at 180 on a lower grade and you have great bark and the meat is not too tender, then you probably need to wrap and take it up to 200 plus internal.

You just have to get a feel for things on a cook by cook basis.

[ecully]

Thanks guys -- I'll put that in my toolbox.

[Spinaker]

One more thing to consider is not wrapping at all. I know Meathead encourages you to wrap the brisket during the stall. But if you have the time, let it roll. or don't wrap until it hits about 180 F. That will give you plenty of bark.

If you do wrap, don't add liquid to the foil. If you have to wrap, use the "boat method". Just wrap the brisket up, and then open the top so the brisket is kinda sitting in a foil tug boat. This will allow some of that steam to escape and save some of the bark.

Ultimately for the best bark, you need to skip the wrap. Buy Prime brisket and its no big deal to not wrap it. And take it up to about 190 F as Jerod mentioned in his post.

Good Luck to you!

[AZRedneck]

My one and only brisket on a pellet smoker had great bark. 225 for the grill temp, meat pulled at 200F when it was probe tender. No wrap except to hold it warm until supper time, about 1 hour.

[ecully]

So I'm probably looking at an ~18 hour cook w/o the wrap. That sound about right? (I know, each one is different...) Also, how will that affect the juiciness?

I appreciate y'all taking the time to answer my endless questions.

[Huskee]

So I'm probably looking at an ~18 hour cook w/o the wrap. That sound about right? (I know, each one is different...) Also, how will that affect the juiciness?

I appreciate y'all taking the time to answer my endless questions.

Impossible to answer since yes, each cook is different, each cooker/fuel type has its own environment and each hunk of cow is different But an unwrapped flat has the potential to be drier with a thick chewy bark. I'd say a good ways north of 12 hrs, perhaps 14-18 if nekkid the whole cook. If you decide to wrap after the stall at 170-180 you can probably get her done in twelve total (counting hold time) per my experiences. If you wrap during the stall, you might shave an hour off of that. As always, *mights* and *maybes* abound when talking brisket cook times.