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Warning: The new BBQ joint in Austin is using pellet smokers for their brisket, and the bark just isn't right.
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patricialee12d ago
Oh man, that's a bummer. I tried a place like that last month and the brisket was just kind of...soggy? I ended up going back to my usual spot that still uses an offset smoker. The difference in that crispy bark is night and day. Some folks don't seem to mind, but for me it's a dealbreaker.
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tylerj2212d ago
You know, @the_amy, that chew toy texture is a sign the temp was probably too low. A good pellet smoker can actually get a decent bark if you run it hot enough, around 275 or higher, and don't wrap the brisket too early. The real issue is that a lot of these new spots are rushing the process for volume. They skip the crucial stall where the bark really sets, so you end up with that soft, steamed texture instead of a proper crust.
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