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Switched from a standard offset to a drum smoker 8 months ago, and the bark difference on my briskets is night and day
After fighting with temp swings on my offset for 2 years, I tried a UDS build and now I get a deep mahogany crust every time without spritzing - has anyone else made the switch and noticed a huge change in bark quality?
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logan6325d ago
Man that "deep mahogany crust" line hit home. I did the exact same thing about a year ago after getting sick of fighting my offset all night long. For me it was the moisture control - on the UDS I get that perfect bark without even thinking about it, no spritzing, no fuss. The even heat just locks that crust in way better than my offset ever could, even when I had that thing dialed in perfect.
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umac714d ago
Friend of mine told me a story about his first UDS cook. He had a brisket that came out with this brittle, almost burnt looking bark but when he cut into it, it was like candy. The moisture locked in so good that the crust shattered when he sliced it. He said @logan632 you described it perfectly with that deep mahogany line. Makes me want to try one just to see if I can get that same result without babysitting it all night.
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