How to Achieve a Perfect Bark on a Smoked Brisket

Trim the brisket, leaving about 1/4 inch of fat on the cap. Mix the salt, pepper, garlic, and paprika in a bowl. Lightly slather the entire brisket with a thin layer of mustard. Generously and evenly coat every surface of the brisket with the rub. Don't be shy. Place the seasoned brisket on a wire rack set in a baking sheet, uncovered, and refrigerate for at least 12, and up to 24 hours. This dry brining process is critical.

Preheat your smoker to 250°F (121°C). I find this temperature offers the perfect balance of rendering fat and building bark without taking 18 hours. Use a hardwood like oak or hickory. Place a water pan in the smoker to help maintain a humid environment, which attracts smoke.

Place the brisket in the smoker. I prefer fat-side up, as the rendering fat bastes the meat. Close the lid and do not open it for at least 4 hours. Your only job is to maintain a consistent temperature and clean, thin blue smoke. This initial period is when the bark's foundation is set.

After 4 hours, you can begin checking the bark. It should be dark, dry to the touch, and firm. If you scratch it lightly with your tongs, some of the crust should flake off. It should not be wet or pasty. If it looks dry in certain spots, you can *lightly* spritz with a 50/50 mix of apple cider vinegar and water. Do not spritz if the bark hasn't fully set, or you will wash away your rub.

Around an internal temperature of 160-165°F, the brisket will hit "the stall." This is where you decide to wrap. To preserve the bark, use unwaxed pink butcher paper, not foil. Foil steams the meat and will turn your hard-earned bark into mush. Wrap the brisket tightly in the butcher paper and place it back on the smoker.

Continue cooking until the brisket is probe-tender, meaning a temperature probe slides into the thickest part of the flat with almost no resistance, like going into a jar of peanut butter. This is usually between 200-205°F. The temperature is a guide; the feel is the law.

This is as important as the cook itself. Pull the brisket from the smoker and let it rest, still wrapped in the butcher paper, for at least 1 hour, but preferably 2-3 hours. You can place it in a dry, empty cooler to keep it warm. This allows the juices to redistribute and the bark to soften slightly then tack back up. Do not skip the rest.