My brisket bark went from pale and soft to dark and crisp after I started leaving the water pan empty for the first 4 hours.

What other small changes have you made that gave you a big jump in bark quality?

2 comments

2 Comments

Heard a buddy of mine was fighting with his bark staying too soft. He tried something kind of obvious but it made a huge difference. He stopped opening the lid to spritz so dang much. I mean he was checking it like every 30 minutes. He just let it ride for a solid 3 hours at the start. That alone gave the bark time to really set without all the steam from the spritz messing it up. His next cook came out with way better texture, like night and day.

charlie_fisher451d ago

Man, your buddy's story hits home... I was doing the exact same thing, opening the smoker constantly to peek. Letting it sit untouched for those first few hours, like @seth_green85 mentioned, was a total game-changer for my bark too. It just needs that quiet time to really crust up without getting steamed.