Rant: The brisket I saw in Austin had a bark like nothing I've ever tried to make

I was in Austin last month and stopped by a place off South Congress. The brisket looked amazing, but what really got me was the bark. It was dark, almost black, but not burnt at all. It had this crazy texture, like tiny pebbles stuck together, and it was super thick. The guy slicing it said they go heavy on the coarse black pepper and let it ride in the smoker for the first few hours without opening the door once. He said the key is keeping the fire steady at 250 degrees and trusting the process. I've always been a peek-and-seek guy, but seeing that made me rethink my whole approach. How do you all build your bark without it turning into a bitter crust?

2 comments

2 Comments

the_sean5d ago

Trusting the process works for more than just brisket.

robert_smith365d ago

Wait, you mean brisket like the meat? I always thought "trust the process" was about things like building a business or learning a skill. Are people really saying that about cooking now?