I saw a pitmaster in Austin use a simple trick for brisket bark

I was at a small joint in Austin called Hill Country Smokehouse last month. The guy running the offset smoker kept a spray bottle of just apple cider vinegar and water. Every hour, he'd give the briskets a light mist, but only on the fat cap. He told me it helps the bark set without washing off the rub. After 12 hours, the bark on those briskets was dark, almost black, and had a really great crunch. Has anyone else tried this method, or do you stick with a full spritz all over?

3 comments

3 Comments

kelly_rivera9d ago

Sounds like a pro focusing on the details.

tarar389d ago

Three different highlighters? Seriously?

robin8969d ago

Remember when we had to manually check every single line of code before a launch, @kelly_rivera? My old team lead would print out pages and use three different colored highlighters. It felt like overkill until we caught a major bug in the footer links.