Switched from gas to charcoal last summer and my brisket finally got the bark right

I used to rely on my propane grill for everything, thinking it was just easier. Then a buddy at a cookoff in Nashville let me try his offset smoker and I saw what I was missing. Has anyone else made that switch and noticed a big difference in how the meat comes out?

3 comments

3 Comments

piper_reed2mo ago

Yeah, "finally got the bark right" is pretty much the whole story. Charcoal puts in the work where gas just gives up. I'd toss a few wood chunks on top of the coals next time, really locks in that flavor.

josephl672mo ago

Oh man, tell me about it. My bark game is so hit or miss I swear half the time I'm just making expensive, smoky jerky instead of pulled pork. I'll take your advice on the wood chunks though, my neighbors already think I'm running a secret smog operation back there.

piper9121mo ago

Oh man the bark struggle is real, I spent like three straight weekends getting dry crust before I figured out it was a moisture thing. You gotta spritz every 45 minutes with apple cider vinegar, not too much just a light mist, otherwise the bark sets too hard and cracks apart when you pull it. Also let it rest for a solid 30-45 minutes wrapped in foil before you even think about pulling, that steam softens the outer layer just enough so it doesn't turn into jerky crumbles. Took me way too many packs of pork shoulder to learn that one honestly.