How to get a good Bark on a Brisket?

Smoked Texas Brisket

Use the Texas Crutch.  This is a smoking method of wrapping your meat in foil during the cooking process.  It can help produce a very tender meat as it traps the moist from within and softens the meat in return.

The “Crutch” refers to the slow and low way to cook the meat in full control of the temperature.  If done correctly, you will get juicy tender meat that is soft to the taste buds.  Little more sugar (turbinado or brown) in your rub and no wrapping should give that beautiful brown bark.

 

Special tip: Set smoker temps at about 200-225. This can dry out the edges, but not so hot as to boil out all the water in the rest of the meat.  Better still, if you have the time, run the smoker to under 210.  Yes, it takes a lot longer to cook, but this can yield an incredibly tender piece of meat with the bark you want.

Check out this highly viewed video.  The unveiling at 19:20″.

Source: Bruce Austin