Barbecue is all about flavor, and the bark is one of the most important elements in creating that flavor. For those who don’t know, the bark is the tasty, crispy outer layer of the meat that’s packed with flavor.
If you’re new to smoking or if you’re just looking for ways to improve your bark, this is the blog post for you. We’ll go over everything you need to know about how to get bark on brisket in an electric smoker.
You can also check our articles on How to Clean Masterbuilt Smoker, How Long to Smoke a 6 Pound Brisket, How to Make Prime Rib in Electric Smoker, How to Use Pit Boss Electric Smoker, How to Make Electric Smoker Pork Roast, and How to Make Perfectly Smoked Burgers.
What is the Bark?
The bark is the outermost layer of the meat that gets crisp and caramelized during smoking. It’s got a deep, rich flavor that comes from the Maillard reaction, which occurs when amino acids and sugars react at high temperatures. The Maillard reaction is what gives grilled meat its signature flavor.
How is Bark Formed in Smoked Meat?
The bark is formed during smoking when the surface of the meat dries out and forms a crust. This happens because of two things: evaporation and reverse osmosis.
Evaporation happens when the water on the surface of the meat starts to evaporate due to the heat of the smoker. Reverse-osmosis happens when the water in the meat is drawn out by the dry air in the smoker.
What should Brisket Bark Look Like?
The ideal brisket bark should be dark brown or black and should be about ¼ inch thick. If it’s too thick, it’ll be tough and difficult to eat. If it’s too thin, it won’t have enough flavor. The bark should also be evenly distributed across the surface of the meat.
How long does it take to get Bark on a Brisket?
It usually takes 8-10 hours to get the bark on a brisket. However, this can vary depending on factors like the type of wood you’re using for smoke, the temperature of your smoker, and the size of your brisket.
Pick the Perfect Brisket
If you want to make the best possible bark, you need to start with a great brisket. Here are a few tips for picking the perfect brisket:
1. Look for a brisket with a thick layer of fat. The fat will help protect the meat from drying out during smoking and will also add flavor to the bark.
2. Choose a brisket that’s well-marbled. This means that the fat is evenly distributed throughout the meat. Well-marbled briskets will be more tender and flavorful.
3. Avoid pre-trimmed briskets. These are usually cheaper, but they won’t have as much flavor.
4. Try to find a brisket that’s been dry-aged. Dry aging is a process where the meat is aged in a controlled environment. This helps to tenderize the meat and concentrate the flavor.
5. If you can’t find a dry-aged brisket, look for one that’s been wet-aged. Wet aging is a process where the meat is aged in its own juices. This also helps to tenderize the meat and concentrate the flavor.
How to Prepare Brisket to Get Good Bark?
Now that you’ve got your brisket, it’s time to prepare it for smoking. Here are a few tips:
Trim the Fat
This may seem counterintuitive—after all, didn’t we just say that you should look for a brisket with a thick layer of fat?
While it’s true that fat is important for flavor and tenderness, you don’t want too much of it. The fat should make up about ¼ of the total weight of the brisket. Any more than that, and you’ll end up with a tough, fatty bark.
To trim the fat, start by cutting off the hard, thick layer of fat that’s on the outside of the brisket. Then, use a sharp knife to trim away any thinner layers of fat. You can also use a meat grinder or food processor to grind the fat if you prefer.
Once you’ve trimmed the fat, it’s time to apply your rub.
Add Dry Rub
Adding a dry rub is one of the best ways to flavor your brisket. The rub will form a crust on the surface of the meat, which will help to hold in the juices and create a flavorful bark.
There are endless variations on dry rubs, so feel free to experiment until you find one you like.
Here’s our go-to recipe:
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 teaspoon cumin
Combine all ingredients in a bowl and mix until evenly combined. Then rub liberally all over your brisket, making sure to cover every inch—even under the flap of fat on top.
Let the brisket sit at room temperature for 30 minutes before cooking, so the dry rub has a chance to absorb into the meat.
How to Smoke a Brisket with Good Bark?
Now that your brisket is trimmed and rubbed, it’s time to smoke it.
Preheat the Smoker
You’ll need to preheat your smoker before adding the meat. The ideal temperature for smoking brisket is between 225 and 250 degrees Fahrenheit.
Use Dry Wood Chips
Wood chips are an important part of the smoking process, as they’re what gives the meat its flavor. Make sure to use dry wood chips so that they don’t add too much moisture to the smoking process.
We recommend using hickory or mesquite wood chips for brisket. These woods have a strong flavor that pairs well with the rich flavor of brisket.
Get the Right Temperature
It’s important to maintain the right temperature while smoking the brisket. If the temperature gets too high, the meat will cook too quickly and may become tough.
If the temperature gets too low, the smoking process will take too long, and the meat may not reach the desired level of tenderness.
Factors that can Affect the Bark
Here are some factors that can affect the bark of your brisket.
Rub
One factor that can affect the bark of your brisket is the rub. There are two types of rubs: wet and dry. Wet rubs are made with ingredients like Worcestershire sauce, soy sauce, and apple cider vinegar. These ingredients can help to create a flavorful bark.
Dry rubs, on the other hand, are made with ingredients like paprika, chili powder, and garlic powder. Dry rubs can also create a flavorful bark, but they may not be as effective at tenderizing the meat.
If you want a crispier bark, use a dry rub. If you want a more flavorful bark, use a wet rub.
Smoke
Another factor that can affect the bark of your brisket is smoke. The type of wood you use for smoking can have a big impact on the flavor of the bark. Different woods will give the bark a different flavor.
For example, hickory wood will give the bark a smoky flavor, while mesquite wood will give it a sweeter flavor.
If you want a more intense flavor, use harder wood. If you want a milder flavor, use softer wood.
Temperature
The temperature at which you smoke the brisket can also affect the bark. If you cook it at too high of a temperature, the fat in the meat will render and make the bark greasy and mushy.
If you cook it at too low of a temperature, the meat will be tough and chewy. For the perfect balance of texture and flavor, cook your brisket at 225 degrees Fahrenheit.
Fat Content
Finally, fat content can also affect the bark of your brisket. Fat adds flavor and helps to moisten and tenderize the meat as it cooks.
However, if there is too much fat on the brisket, it will prevent the bark from forming. Trimming off any excess fat before cooking can help to create a crispy, flavorful bark.
Wrap your Brisket or Not?
The debate over whether or not to wrap brisket is one that has been around for ages. There are proponents of both wrapping and not wrapping, and there are pros and cons to both methods. So, how do you decide what’s right for you?
Does Wrapping Brisket Ruin Bark?
One of the most common misconceptions about wrapping brisket is that it ruins bark. This simply isn’t true. If done correctly, wrapping can actually help to achieve perfectly cooked meat with beautiful bark.
What Temp to Wrap Brisket?
If you do choose to wrap your brisket, it’s important to do so at the right temperature. For best results, wrap your brisket at 165 degrees Fahrenheit.
Does Wrapping Brisket in Foil Ruin Bark?
Another common misconception about wrapping brisket is that foil ruins bark. This also isn’t true. If done correctly, foil can actually help to create perfectly cooked meat with stunning bark.
Advantages of Wrapping in Foil
One of the main advantages of wrapping brisket in foil is that it helps to keep the meat moist. This is especially important if you’re cooking a leaner cut of meat, as it can dry out quickly.
Another advantage of wrapping in foil is that it helps to speed up the cooking process. This is because the foil helps to trap in the heat, which cooks the meat faster.
Disadvantages of Wrapping in Foil
One of the main disadvantages of wrapping brisket in foil is that it can make the meat softer. This is because the foil helps to trap moisture, which can make the meat tender.
Another disadvantage of wrapping in foil is that it can make the bark soggy. This is because the foil prevents the smoke from reaching the meat, which can make the bark less crisp.
Does Butcher Paper help with Bark?
Butcher paper does not help with bark nearly as much as foil does. However, butcher paper can help to keep the meat moist and prevent it from drying out during cooking. If you’re looking for perfectly crisp bark, however, butcher paper is not the way to go.
How to Boat a Brisket?
Boating a brisket is a great way to get beautifully crisp bark without ruining the juices in the meat. To boat a brisket, simply place your brisket (fat side up) on a sheet of aluminum foil large enough to completely enclose the meat.
Fold up the sides of the aluminum foil so that they’re snug against the meat (but not too tight), then place the whole thing in an electric smoker set at 225 degrees Fahrenheit.
Cook for 12-14 hours or until the internal temperature reaches 195 degrees Fahrenheit. Remove from smoker and allow to rest for 30 minutes before slicing and serving.
Or You Could Keep your Brisket Naked (i.e., without wrapping it in anything)
If you don’t want to wrap your brisket, that’s perfectly fine. There are advantages and disadvantages to both methods, so it’s really up to you to decide what’s best for your situation.
One advantage of not wrapping your brisket is that it allows the smoke to penetrate the meat, which can give it a deeper flavor.
Another advantage of not wrapping your brisket is that it allows the bark to form a nice, crispy crust.
A disadvantage of not wrapping your brisket is that it can dry out quickly, especially if you’re cooking a leaner cut of meat.
How do you Firm up Bark on a Brisket?
If your bark isn’t as firm as you’d like, there are a few things you can do. One option is to place your brisket (fat side up) on a wire rack over a sheet pan lined with aluminum foil and put it back in the smoker for 30-60 minutes.
Another option is to brush your favorite BBQ sauce on the outside of the meat and put it back in the smoker for 10-15 minutes. Either method will help firm up your bark while also adding some delicious flavor.
How to get Bark on Brisket in Electric Smoker FAQs
Why is my brisket not getting a bark?
There are a few reasons why your brisket might not be getting a bark. One reason could be that you’re not cooking it at high enough temperatures. For best results, cook your brisket at 225 degrees Fahrenheit.
Another reason could be that you’re not using enough wood smoke. Be sure to use enough wood chips or pellets to generate a decent amount of smoke.
How do you get dark bark when smoking meat?
To get dark bark when smoking meat, simply cook it at higher temperatures.
Why is my brisket bark wet?
There are a few possible reasons for wet bark. One possibility is that the temperature in your smoker is too low. If the meat is taking too long to cook, it will have more time to absorb moisture from the air, resulting in a wetter bark.
Another possibility is that you’re using too much liquid when you mop the brisket. Mops are used to add flavor and moisture to the meat, but if you use too much mop, it can actually make the bark wetter rather than drier.
Finally, it’s also possible that you’re not letting the brisket rest long enough before slicing into it. When meat comes out of the smoker, it’s still full of juices which need to redistribute throughout the meat. If you slice into the brisket too soon, those juices will stay on the surface of the meat and make the bark wet.
Conclusion
The bark is not only important in the appearance of your brisket, but it can also add flavor and moisture. With the right tips and a little practice, you should be able to create bark that will make your barbecue stand out from the rest.
We hope you found this article on how to get bark on brisket in electric smoker helpful. Have you tried any of these methods? Be sure to let us know in the comments below! And as always, happy smoking!