Why is there Black v Red bark at the wrap?

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PinoyPitmaster
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Why is there Black v Red bark at the wrap?

Postby PinoyPitmaster » Thu Aug 02, 2018 1:50 pm

So i had an offset and my brisket bark has always been BLACK at the wrap

Old pit:
Image.

and i cooked on a new vault style pit and it was RED.

New pit:
Image

What determines whether brisket bark will be black or red at the wrap? Does it matter or is one preferable over the other?



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Re: Why is there Black v Red bark at the wrap?

Postby TX1911 » Thu Aug 02, 2018 2:25 pm

Quite a few different reasons. Different rub, different wood, different cow (seriously). The amount of smoke you're rolling will contribute. More smoke tends to result in a darker bark. I presume on the vault you're using charcoal plus wood?

On the positive side, it's a reason for practice, and more practice is always fun!
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Re: Why is there Black v Red bark at the wrap?

Postby Texan79423 » Thu Aug 02, 2018 6:43 pm

I had a assassin pit I sold because I could not get the smoke flavor I could on a stick burner. It's either tend the fire and get the smoke flavor or set and forget cabinet and season to achieve flavor. I prefer the stick burners.
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Re: Why is there Black v Red bark at the wrap?

Postby Smoking Piney » Thu Aug 02, 2018 6:57 pm

Did it taste any different, Pinoy?
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Re: Why is there Black v Red bark at the wrap?

Postby PinoyPitmaster » Thu Aug 02, 2018 10:40 pm

Smoking Piney wrote:Did it taste any different, Pinoy?

The cook with the red brisket before wrap to me was the best prime brisket i made as it was both tender and moist. I wasn’t happy with the flavor as i tried a new rub.

I’ve had tender but never moist on the flat.

Of course it was the 1st brisket on my new pit so I’ll have to do a couple more to make sure it wasn’t luck.


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Re: Why is there Black v Red bark at the wrap?

Postby GRailsback » Thu Aug 02, 2018 11:40 pm

Pinoy are you cooking on charcoal on the vault or not? It matters, on the difference.
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Why is there Black v Red bark at the wrap?

Postby PinoyPitmaster » Thu Aug 02, 2018 11:56 pm

GRailsback wrote:Pinoy are you cooking on charcoal on the vault or not? It matters, on the difference.

Yes charcoal main source of heat i would say and 1 split wood logs the same as i used in my old pit in fact same proportions and refuel with same proportions. I know as i track/record fuel consumption to compare vs weather conditions.(i know i know i just can’t help myself -bit OCD)

Any experience you can share i would appreciate just wanna nail down this phenomenon


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Re: Why is there Black v Red bark at the wrap?

Postby GRailsback » Fri Aug 03, 2018 11:25 am

To me, it seems like using those vault type cookers using charcoal as a primary fuel source is similar to an oven. And I suspect that they don't turn black in an oven either.
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Re: Why is there Black v Red bark at the wrap?

Postby GTR » Fri Aug 03, 2018 12:35 pm

'" I wasn’t happy with the flavor as i tried a new rub."


I'll go out on a limb and guess it's a lower sugar content in the rub.
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Re: Why is there Black v Red bark at the wrap?

Postby Smoking Piney » Fri Aug 03, 2018 7:57 pm

Texan79423 wrote:I had a assassin pit I sold because I could not get the smoke flavor I could on a stick burner. It's either tend the fire and get the smoke flavor or set and forget cabinet and season to achieve flavor. I prefer the stick burners.


Assassin owner here. I can get plenty of smoke - I just add a bunch of wood chunks to the firebox and rattle the grate to get some embers on them and get them smoking after I put the meat on.

Works every time. :D

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Re: Why is there Black v Red bark at the wrap?

Postby Smoking Piney » Fri Aug 03, 2018 8:03 pm

PinoyPitmaster wrote:
Smoking Piney wrote:Did it taste any different, Pinoy?


I wasn’t happy with the flavor as i tried a new rub.


Too many variables here - new pit, new rub.

It's always good to change one variable at a time to dial in a cook. Try it with your old rub to see.
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Re: Why is there Black v Red bark at the wrap?

Postby PinoyPitmaster » Sun Aug 05, 2018 6:05 pm

GTR wrote:'" I wasn’t happy with the flavor as i tried a new rub."


I'll go out on a limb and guess it's a lower sugar content in the rub.


Actually, I brined the brisket and I believe the rub and brine did not complement each other well.

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Re: Why is there Black v Red bark at the wrap?

Postby PinoyPitmaster » Sun Aug 05, 2018 6:08 pm

Smoking Piney wrote:[quote="PinoyPitmaster"][quote="Smoking Piney"]Did it taste any different, Pinoy?


I wasn’t happy with the flavor as i tried a new rub. [/quote]

Too many variables here - new pit, new rub.

It's always good to change one variable at a time to dial in a cook. Try it with your old rub to see.[/quote]

I was more focused on cook process for Smoke ring, tenderness, moistness which I believe I got.


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Re: Why is there Black v Red bark at the wrap?

Postby Smoking Piney » Sun Aug 05, 2018 6:20 pm

The beauty of it is there's always another brisket to iron it out. :D
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Re: Why is there Black v Red bark at the wrap?

Postby PinoyPitmaster » Mon Aug 06, 2018 1:38 am

Smoking Piney wrote:The beauty of it is there's always another brisket to iron it out. :D

Yes sir my thoughts exactly!!! :)


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