Multiple smokes with brisket and butts. I can't seem to get a good bark. Using pitboss pellet rig. It's still all gone at the end but I just can't get the crunch
What is your cook temp? Do you foil the brisket? What rub do you use?
I cooked temp vary between 225 and 245 my robe is a brown sugar base pepper Rica standard pork rub and I do rap for the stall I use salmon paper I just can't get it to crisp up before the stall. I just 2 10 pounders I was going to put them on about 9 tonight and try to push through the stall as opposed to wrapping any and all input is appreciated
If you are using a CS electric, my experience is the bark is never very crispy, I think because the cooker is very tightly closed and not much moisture escapes. I haven't wrapped my briskets, and the bark, while not very crispy, is definitely dark and intense. I think the sugar should help that. When I have done brisket and pork on a kettle-type cooker with charcoal, the bark is much more crispy. I guess my only advice is try not wrapping. Sorry that's not much help.
Appreciate the return input however I am using a Pit Boss pellet smoker I'm going to try going without the wrap tonight and we'll see how these two come out..
I don't wrap during the stall. The Cookshacks are tight, and smoke on the wet side. I am actually thinking about opening the door several times during my next brisket, or Pork smoke just to dump some moister. I don't foil wrap before putting them in the cooler. I use disposable foil trays, and pock holes in foil that goes over the top. Open the drain on the cooler to keep the condensation down. I have used brown sugar, but am now using turbinado sugar in my rubs. I do end up with sort of crispy bark.
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3am. starting the stall 7lbs 150 the 10lb 140. The bark as you can see is a bit moist give it 2 more hours if not firming. will try raising temp to 250
I am using a cook shack electric smoker as stated above. I start my Briskets and Pork butts with a cold meat in a cold smoker, and set the temp for 220 degrees. I am trying to get the most smoke on them I can before the IT hits 140 degrees. I then turn the smoker up to 250 degrees and run it until time to go to bed. I turn the smoker down to 200 over night, and the next morning I turn the smoker up to 275, and if I have to push the time 300. This is how it turns out.
Great temp recipe for overnight, Mike! I've been using 180 overnight, but sometimes in the morning I'm still stuck in the stall for a long time. I'll try your sequence next time.
Jay: I have been doing this for some time, and used to do the 180 overnight. The 200 over night, and usually see 175 to 185 degrees in the morning. I do my big smoke just after Thanksgiving. and do 4 to 5 briskets. Works great.