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Finally got my bark right after a year of trying
My brisket bark used to be thin and soft, but now it's thick and crunchy. The change happened after I started using a water pan in my offset smoker and kept the temp steady at 225. My buddy in Austin said, 'You just need more steam in there,' and he was right. Anyone else find that a simple tweak like that fixed a big problem?
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emma_hart2d ago
My buddy in Austin swears by a dry smoke chamber. He says a water pan just steams the meat and ruins the bark texture. I tried his method last weekend and got a way better crust.
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lisa8202d ago
Used to think a water pan was a must for keeping things moist. Then I ran out of space in my WSM and did a dry cook with just the meat. The bark set up so much faster and got that dark, crunchy texture I'd been missing. Totally changed my method.
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finley_lee2d ago
That whole water pan debate is a real rabbit hole. My uncle used a terra cotta pot base as a heat sink in his old offset, swore it gave a steady heat without the steam. Honestly most of my early cooks were just trying to keep the temp from spiking, bark was a happy accident.
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