A guy at a Memphis comp said my brisket bark was 'polished, not crusted'

He told me I was spraying too often and killing the bark formation. I was hitting it every 30 minutes like clockwork. Now I only spritz twice, once after the stall and once before wrapping, and the texture is way better. Anyone else get a piece of advice that flipped your bark game?

3 comments

3 Comments

the_logan2mo ago

What did you use for your spritz? I found that using something with a lot of sugar, like apple juice, can really make that polished look happen. It basically steams and glazes the surface instead of letting it dry out and crack. Now I stick to just water or water with a little vinegar, and only when a spot looks dry.

the_paul2mo ago

Try a fifty-fifty water and lager mix.

michaelk232mo agoMost Upvoted

Mixing water with lager is a new one for me. That would probably just water down the beer flavor without helping the crust. The steam from plain water works better because it doesn't add any sugars.