I expose my brisket to smoke for 2 hours with the smoker at 250 degrees. Then I wrap it tightly in foil and cook it at 250 degrees in the oven until it reaches an internal temperature of 200 degrees. It then rests still wrapped in the foil, also wrapped in a towel and in a cooler, for an hour. This produces tender, juicy, tasty brisket. But there is almost no bark.
Would removing it from the foil at an internal temperature of say, 185 degrees, then cooking it unwrapped on the smoker or in the oven, say at 275 degrees until the internal temperature reaches 200 give it bark? Is there another better way to give it bark?
I read Meathead's article on brisket. Regarding bark on brisket that has been wrapped in foil, it says "You can overcome that (soft bark) by pacing the meat over high heat for about 10 minutes per side just before slicing." Does he mean putting it on a grill over direct heat? I tried that and just got grill marks and a drier brisket. My unwrapping it and putting it back on the smoker at 275 until it reaches 200 degrees would be an attempt to modify the "high heat for 10 minutes per side." I guess I'll just have to experiment with this and see what will work.
I'll say this, if ever I'm in Texas I have 3 places on the brisket list (in no particular order): Pecan Lodge, Franklin BBQ, and Jerod's house (or is it Broussard's BBQ?)
I am cooking on a Backwoods G2 Party. I've found that once a cut of meat that will need to be wrapped in foil gets exposed to smoke for 2 hours, the smoky flavor is adequate and there is no reason to keep it on the smoker. It will be just as good finished in the oven and easier to control the temperature, although the Backwoods is pretty easy to control temperature on.
But I get your point. Maybe if I leave the brisket unwrapped until it reaches an internal temperature of 150 (the stall), I will have more bark. Then I'll just have to deal with hardening the soft bark that it will have coming out of the foil.
i've heard from a lot of people that they wrap it after it has stalled for a couple of hours until the bark is well established. apparently the bark isn't established very well at the beginning of the stall and needs a few more hours. other people have even said they wait until the stall is done and then they wrap it so they can get really good bark.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I have a Wagyu brisket cook coming up, and I plan to notice the stall for statistical purposes, but to disregard it entirely. I will wrap on bark, like Jerod preaches. Looking forward to it. I hope to have good results to share.
Huskee my Wagyu brisket will be deliver tomorrow. I will be using Oakridge BBQ Black OPS Brisket Rub on it thanks to Spinaker and yes I will be firing up the Lang. 😎
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