My brisket finally got that perfect bark after three tries in my Oklahoma Joe

The trick was keeping the temp steady at 225 for 14 hours and using a simple salt and pepper rub. Anyone else find that less fussing leads to better results?

3 comments

3 Comments

jake1892mo ago

Totally agree, less is more with brisket. How many times did you open the lid to check on it? I learned the hard way that every peek adds like 20 minutes to the cook. Now I just trust the temp probe and leave it alone. That steady heat and no fuss is what builds that good bark.

the_xena2mo agoMost Upvoted

Yeah, I learned that the hard way too. My first few briskets were a mess because I couldn't stop messing with the fire.

hugo_bennett1mo ago

My neighbor's dog got into my last brisket, so now I have a new enemy.