First Brisket Bark didn't set

[BrianL]

Happy Monday,

I did my first brisket over the weekend on my WSM 18. I went 225-250 for 8 hours, before wrapping, and the color was perfect but the bark never set on the brisket. Any thoughts or ideas would be great. I know I have some things to work out and my next one will be better but the bark piece I am stuck on. Thanks!

 

[Dustin Dorsey]

There's a couple of things that come to mind. Sometimes too much moisture in the cook chamber can inhibit bark formation. Try not using water if you are. When wrapping try to wrap as tight as possible. This will keep the bark from steaming off as much. Maybe switch to butcher paper over foil. Maybe try a less powdery rub. The biggest thing I think is just don't wrap until that bark is set. Everything else I said is just me brainstorming.

 

[Lew Newby]

.... The biggest thing I think is just don't wrap until that bark is set. ....

The last time I used water, long time ago, in my WSM was when the same thing happened to me. I didn't want to wait 8 hours or more for the bark to set.

 

[MartinB]

You wrap .....AFTER.....you get bark you want.

That is the definition of when you wrap

You wont get bark after wrapping.

You dont wrap at a specific temperature
You dont wrap at a color

Typically....165-175F internal on brisket

But dont wrap....until you have bark

165 that is often thrown around, is frequently too early for me....170 is better.

Ive overslept and wrapped at 180......definitely too hard.....

168-173 is my sweet spot often.


Beware using flashlight at night......doesnt look like bark when it has it.