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Took me two full cooks to figure out why my brisket bark was turning out soft
Last weekend I was smoking a 14-pound packer on my offset, aiming for that perfect dark, crusty bark. I had my temps steady at 250, used a simple salt and pepper rub, and everything seemed fine. But when I wrapped it after the stall, the bark felt mushy, not set at all. I spent the next day trying to find the problem, checking my wood moisture and even my thermometer. Turns out, I was spritzing with apple cider vinegar way too often, like every 30 minutes, and it was keeping the surface too wet to set properly. I tried again yesterday, only spritzing twice the whole cook, and the bark came out exactly how I wanted. Has anyone else had a spritzing routine that totally messed up their bark? What's your go-to method?
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jade51719d ago
Spritzing that much is basically giving your brisket a bath. No wonder the bark went soft.
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torres.thea19d ago
Used to think you couldn't overdo the spritz. Saw a video where they compared methods, and the light spritz bark was way better. Totally changed my mind.
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jackson.faith19d ago
Honestly, I've had the opposite happen. My bark gets too hard and bitter if I don't spritz enough to slow it down. A light, regular spritz keeps the edges from burning before the fat renders. Maybe it depends on your smoker or the weather.
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