Bark...can we get it on a brisket in a CS?

Here's my thoughts on bark.

The CS maintains the moisture so HIGH that we can't achieve the kind of bark you can in an offset -- personally I don't think it's good or bad -- just a different bark.

I think if someone tested the humidity level in the two types, you'd find the CS very high and the offset very low.

Here's something to check, but I don't have the equipment. What hydrometer could we use to test the humidity levels inside a unit like a cookshack -- too bad polder doesn't make one.

I've done the unthinkable a couple of times, on purpose. I've opened the door of my CS to let the moisture out. It extends the cooking time yes, but I didn't care.

Yes it did help the bark because the outside dried out. The inside was perfect. But I had to watch it closely to keep it from drying out.

You talk about "building" a bark. Don't know that the smoke is what does the bark building. I think it's a combination of heat and moisutre (or lack thereof). However, that being said, adding more wood will certainly put more smoke flavor into the bark because as we all know, the smoke flavor doesn't penetrate very far anyway.

That's how they make Brisket Ends, throw the Point back in and add more and more smoke to really intensify the flavor.

Maybe when I get my new 150 model dehydrator/smoker I'll test the theory further

We've created a somewhat darker barked brisket..visually, much like one cooked in an offset..by using two wood boxes full of mesquite during the cooking. We "sampled one just before wrapping it, and the bark was not the least bit bitter. It was thicker than previous barks produced in the CS, yet still softer than those from an offset. So, now we wait...

Smokin', You make good points about the humidity advantage and the very small trade-off that is made.

In trying to figure a way around this trade-off we're attempting a couple of possible solutions...

First, we're trying to extend the cooking time (while retaining similar internal temp) in the hopes of drying out the bark just a tad.

The problem with this is that we can't quite figure out how to extend the time. We cooked 12 pounders last night/today and it still took about the same amount of time at 180 as at 225. ~IF~ that's a given, might we then hypothesize that the lower of the two temps at least makes for a more tender product???

Second, we've wrapped the warm brisket in plastic wrap with foil overwrap; we're setting the brisket on the counter until it cools..maybe two hours.. and then going to put it in the fridge overnight. Shall reheat in the oven set to 170 (lowest ours will go) to about 130+ internal tomorrow, because it's a dryer atmosphere than is the CS. Perhaps this will help firm the bark.

Interestingly enough, many folks love the bark and many tend to dislike it. We love it on brisket and butts.

Regards, Mike