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?
Please see photo.
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?
Please see photo.
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