Seasonings: Pepper, Salt, Garlic, and the Key to Bark:
For a classic Texas-style brisket, three main seasonings reign supreme: pepper, salt, and garlic. Of these, pepper is the MVP when it comes to creating that irresistible bark. When you're shopping for pepper, opt for a coarse variety to maximize the flavor and texture. Once you've lightly coated all sides of your brisket with the binder, it's time to get generous with the pepper. Start on the meat side, laying down a thick layer, then follow up with the salt and garlic.
Flip the brisket to the fat side, and, just like the meat side, coat it generously with pepper, almost to the point where the meat's color is hidden beneath. Don't forget to work your magic on the sides as well; this is a substantial cut of meat, and every inch should be seasoned to perfection with the pepper mix and salt/pepper. Once your meat is seasoned, exercise some patience. Allow it to rest for at least 2 hours, although overnight is even better. This marinating time allows the flavors to meld and infuse the meat, laying the foundation for the amazing bark you're about to create.
Cooking to Perfection: The Art of Internal Temperatures and Meat Probes
So, you've embarked on the journey of cooking your very first brisket. The prospect of crafting that perfect bark while keeping the meat juicy might seem like a daunting task, but let me assure you, the process is more straightforward than you might think. In fact, nailing the brisket bark is often easier than the challenge of patiently letting your brisket rest once it's done. Let's dive into the art of creating that mouthwatering brisket bark.
Before the Smoke:
The quest for the perfect brisket bark begins well before your meat meets the smoker. After you've meticulously trimmed away excess fat and rounded the edges to allow that sweet smoke to envelop your brisket, it's time to introduce the concept of a "binder." Many pitmasters have their own preferences, ranging from mustard to mayonnaise, ketchup, or even water. However, our favorite go-to binder is the humble olive oil. Why? Because it's neutral in flavor, doesn't become overly sticky, and allows you to see your seasonings as you work your magic on the meat.
Fire It Up:
Now, let's fire up the smoker, setting it at a steady 225 degrees. If you're using a Traeger, utilize the "super smoke" feature if available. Once your smoker is smoking along, it's time to introduce your seasoned brisket to its new smoky home.
The Spritzing Routine:
The key to a fantastic bark is not just in the seasoning but also in how you tend to the brisket as it cooks. After about 2 hours of smoking or when there are no damp areas on the brisket, it's time to begin your spritzing routine. Aim to spritz your brisket every 45 minutes or so, until the internal temperature hovers around 160-170 degrees. As you spritz, the moisture will allow the smoke to cling to the brisket building a rich bark. Here's where you get to play pitmaster. If you feel like the bark isn't forming to your liking, you can leave your brisket on the smoker for a bit longer, but be prepared for a potential trade-off - prolonged cooking may lead to some loss of those meat juices.
When it comes to spritzing, you have a few choices in your flavor arsenal. Two of our personal favorites are beef stock and apple cider vinegar. Beef stock creates a deep, hearty flavor to the bark, while apple cider vinegar can work on breaking down the meat and contributing to an even more tender brisket. However, with a cook time of 15+ hours, your brisket should naturally be tender, so the choice between these two spritzing options is yours to make.
In the realm of brisket bark, you're the pitmaster. Your prep work, seasoning, patience are the defining elements that shape your ultimate brisket.