This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Brisket Bark

  • Filter
  • Time
  • Show
Clear All
new posts

    Brisket Bark

    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

    Pictures? What was off about the bark to you? What rub?? What temp did you smoke it at?


      Did you wrap while cooking? Even when resting in cambro, did you wrap tightly? Did the bark look good before putting into the cambro?


      • PNWsmoke
        PNWsmoke commented
        Editing a comment
        Bark really didnt look good to me.
        Sorry no pics

      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.


        Don't have a clue from your post.
        Looks like you did it right. Perhaps the rub. You may wait until the bark is the way you like it and then wrap it.


          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”.


            • Steve R.
              Steve R. commented
              Editing a comment
              It could also be the fat content of the brisket. Lots of variables here.

            • PNWsmoke
              PNWsmoke commented
              Editing a comment
              After wrap , I did open up to 275 ish

            • Troutman
              Troutman commented
              Editing a comment
              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.

            He pulled probe tender in the point and tough in the flat. Wasn't done yet.

            Ignore the point on a full packer, focus on the flat and get THAT probe tender before you rest.


              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.


                Troutman has nailed a lot of what I believe in the process that has to happen to get quality bark, and it takes time to make bark.


                  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.



                  • PNWsmoke
                    PNWsmoke commented
                    Editing a comment

                  • Troutman
                    Troutman commented
                    Editing a comment
                    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.

                  • Polarbear777
                    Polarbear777 commented
                    Editing a comment
                    Right. The flash is to revive the bark. It’s useless if the bark isn’t there to begin with.

                  Did you try putting it on a PBC?

                  sorry. Had to say it



                  No announcement yet.
                  Rubs Promo


                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                  The Cool Kettle With The Hinged Hood We Always Wanted

                  Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                  Click here for more about what makes this grill special

                  Grilla Pellet Smoker proves good things come in small packages

                  We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                  Click here for our review on this unique smoker

                  Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                  Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                  With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                  Click here to read our detailedreview

                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                  Click here for our article on this exciting cooker

                  Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                  This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                  Click here to read our detailed review


                  Comprehensive Temperature Magnet With 80+ Important Temps

                  Amazingribs.com temperature magnet
                  Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                  Click here to order.

                  The Good-One Is A Superb Grill And A Superb Smoker All In One

                  The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                  Click here to read ourcomplete review