the_sam•13d agoProlific Poster

My brisket finally got that perfect bark after three tries in my Oklahoma Joe

The trick was keeping the temp steady at 225 for 14 hours and using a simple salt and pepper rub. Anyone else find that less fussing leads to better results?

3 comments

3 Comments

jake18913d ago

Totally agree, less is more with brisket. How many times did you open the lid to check on it? I learned the hard way that every peek adds like 20 minutes to the cook. Now I just trust the temp probe and leave it alone. That steady heat and no fuss is what builds that good bark.

the_xena13d ago

Yeah, I learned that the hard way too. My first few briskets were a mess because I couldn't stop messing with the fire.

hugo_bennett19h ago

My neighbor's dog got into my last brisket, so now I have a new enemy.