Hello all- new here but working on my briskets. Attaching a couple photos to illustrate the point, but in general my briskets don't quite have that nice black bark I lust after. I use oak on an offset smoker and am pretty anal about keeping a clean fire and 250ish temp. Do a thorough trim and just use bigger gauge pepper and coarse salt as rub. I wrap in butcher paper after the stall (usually around 170) and bring off when it wiggles to my satisfaction, usually around 203. I hold for at least an hour in the butcher paper. In the end, if something dries out or cooks a little hot it will get dark, but the rest stays kind of golden. Tastes good but hard to beat a great bark.
The only other weird thing is sometimes the bark will "stick" to the butcher paper. I spritz the paper before wrapping but maybe it's cooking too hot? Have noticed pretty large disparity in temps between the temp gage and temp at the grate at times.
In any event, looking for feedback on what may be causing the bark to not fully form.
Cheers!
The only other weird thing is sometimes the bark will "stick" to the butcher paper. I spritz the paper before wrapping but maybe it's cooking too hot? Have noticed pretty large disparity in temps between the temp gage and temp at the grate at times.
In any event, looking for feedback on what may be causing the bark to not fully form.
Cheers!
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