Good Day All,
Cooked a 12 lb Brisket yesterday came out ok.
Probe tender in point a little stiff in flat , put in cambro for a few hours.
The bark was not what I would like.
The question is how to get bark after cook?
If possible.
Throw on grill when reheat?
Thanks in advance
Forgot pics as family was there with grand kids. Now in fridge.
Temp was 35f at 5am when smoker lit.
Put brisket on 6:50am smoker 225. brisket 44f
kept steady 250f
11:30 am brisket 160f
Noon stall not moving at 173f
12:30 wrapped in butcher paper was planning 6:00 pm dinner
13:30 temp on the move , brisket 195f in flat, probe still stiff
14:00 200 - 207 probing various spots.Tender in point and flat some spots not so much. Thought could stick in cambro cooler for few hours would fix the flat.
I think because it was pulled too soon maybe bark didnt set right.
Focus less on IT, at least until the bark looks right to you. In fact, I don't even see the point of inserting a probe until wrapping, if you go that route. Also, I would suggest cooking at a higher temperature. Git 'r done and then use some of the time you save for a longer hold in the Cambro or cooler.
Last edited by Steve R.; January 21, 2021, 09:02 PM.
Cooked at 250 for 7 hours and it got to 207ish? That’s sounds like a pretty quick cook for a 12 pounder. I usually cook at 275* and a brisket that size takes around 9-10 hours plus 1-2 in the cambro. I think somehow you cooked it too fast so a lessor bark formation.
Bark formation is a complicated chemical reaction and change to the outer layer of your protein. It is not a burning of the surface, you are not reverse searing. It’s a polymerization of the outer surface formed as a result of heat, moisture, and the compounds in smoke over...wait for it....time.
I guess you got a Jimmie John’s brisket, it got done "freaky fast".
jlazar I thought about that looking at the cabinet in his avatar. Could be the reason. Still my point remains, bark is a time thing, hard to get a deep one on the quick.
Thanks for responses
I concur not done yet.
I use a gauge on door, Therm pro probe in meat and CDN instant probe. Also checked with infrared and all are similar reading.
Maybe because of insulation around smoker temps rise faster?
Still learning process.
I don’t dare wrap until I’ve got the bark I want. After that, wrapped in the cambro the bark will soften.
The "fat flash" is my recommended way to go after getting it out of the cambro.
Heat oil (or better yet rendered fat from trimming the brisket) to ~350F, put the brisket on a grate or a cooling rack on a sheet pan. Pour the hot oil slowly over the entire brisket surface to flash fry the bark. This is messy so have a container or sheet pan under the meat and do it outside). Do at arms’ length with gloves so you don’t get splattered.
I would argue that’s a bandaid of sorts. The method works for a porchetta because it crisps up the skin. If the bark isn’t there to begin with, hot oil isn’t going to create bark, just spruce up what’s there.
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