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?
So i had an offset and my brisket bark has always been BLACK at the wrap
Old pit:
.
and i cooked on a new vault style pit and it was RED.
New pit:
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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Old pit:
.
and i cooked on a new vault style pit and it was RED.
New pit:
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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- TX1911
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Re: Why is there Black v Red bark at the wrap?
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!
On the positive side, it's a reason for practice, and more practice is always fun!
Custom 24x48 offset trailer pit
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Weber Smokefire EX6
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- Wrangler
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Re: Why is there Black v Red bark at the wrap?
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.
- Smoking Piney
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Re: Why is there Black v Red bark at the wrap?
Did it taste any different, Pinoy?
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- PinoyPitmaster
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Re: Why is there Black v Red bark at the wrap?
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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- GRailsback
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Re: Why is there Black v Red bark at the wrap?
Pinoy are you cooking on charcoal on the vault or not? It matters, on the difference.
- PinoyPitmaster
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Why is there Black v Red bark at the wrap?
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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- GRailsback
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Re: Why is there Black v Red bark at the wrap?
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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- Bandolero
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Re: Why is there Black v Red bark at the wrap?
'" 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.
I'll go out on a limb and guess it's a lower sugar content in the rub.
"The days I keep my expectations low and my gratitude high, I have really good days."
Ray Wylie Hubbard
Ray Wylie Hubbard
- Smoking Piney
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Re: Why is there Black v Red bark at the wrap?
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.
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Re: Why is there Black v Red bark at the wrap?
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.
John - Hopelessly addicted to smoking and grilling.
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Re: Why is there Black v Red bark at the wrap?
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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- PinoyPitmaster
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Re: Why is there Black v Red bark at the wrap?
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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- Smoking Piney
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Re: Why is there Black v Red bark at the wrap?
The beauty of it is there's always another brisket to iron it out.
John - Hopelessly addicted to smoking and grilling.
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Re: Why is there Black v Red bark at the wrap?
Smoking Piney wrote:The beauty of it is there's always another brisket to iron it out.
Yes sir my thoughts exactly!!! :)
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