Pro tip: My brisket bark went from sad to award-winning after 4 hours on the smoker

I started with a pale, sad-looking slab at 6 AM, and by 10 AM it had this crust so dark and crisp that my neighbor Steve thought I burned it. Anyone else have that one cook where the bark just clicked perfectly?

2 comments

2 Comments

wadeg9225d ago

Steve probably thought you started a campfire in there.

kimr3325d ago

Four hours isn't nearly long enough for a real bark to develop.