WildFireEric
Senior Cook
Thanks Kimmal and Rich for your experience, advice and observations. I'm starting my planning for a brisket for this weekend. I'd like to try two different styles. Low and slow and then Rich style so I can experience the difference between bark, smoke, etc. Nothing exotic. I'll take a look at Wegmans and at Costco, but will look for one with a fat cap intact and Angus (probably Wegmans then) and not so flat. Any other advice? I'm known for screwing things up by buying the wrong thing.
Now a very dumb question of me, but you bbq gurus should be able to answer. What does temperature and humidity? have to do with bark. I know if you foil wrap your meat to speed up the 'pause' of a meat's internal temp rise, you are risking not having as thick of a bark as possible. Does a higher heat (around 350) produce better/thicker bark than 225 or 250? What would a slower cook do (sub 200 dome temp but longer time?) Also, is there an advantage to not using any water in a WSM other than you don't have to replenish it (thus no need to open the door as often)? Does the sand or dry pan method help produce better bark? In a meat with a lot of fat, is external moisture not as important as long as you don't render all the meet fat?
Sorry for all those questions, but I figured I'd like to hear some of those answers. Thanks
I found my camera so I should be able to take progress questions, including my shopping selections. Thanks...
Now a very dumb question of me, but you bbq gurus should be able to answer. What does temperature and humidity? have to do with bark. I know if you foil wrap your meat to speed up the 'pause' of a meat's internal temp rise, you are risking not having as thick of a bark as possible. Does a higher heat (around 350) produce better/thicker bark than 225 or 250? What would a slower cook do (sub 200 dome temp but longer time?) Also, is there an advantage to not using any water in a WSM other than you don't have to replenish it (thus no need to open the door as often)? Does the sand or dry pan method help produce better bark? In a meat with a lot of fat, is external moisture not as important as long as you don't render all the meet fat?
Sorry for all those questions, but I figured I'd like to hear some of those answers. Thanks
I found my camera so I should be able to take progress questions, including my shopping selections. Thanks...