Why does nobody talk about dry brining brisket instead of wet marinating?

Stopped using wet marinades and my brisket bark improved massively.

4 comments

4 Comments

Seems like a minor detail people overthink. The bark difference is barely noticeable unless you're obsessing over surface area.

smith.elliot1mo ago

I get that, and honestly I used to think the same way. But then I tried smoking a pork shoulder on a pellet grill versus a proper offset smoker side by side. The bark on the offset was way darker, crispier, and had so much more flavor packed into it. It's not just looks, it changes the whole eating experience with that extra texture and taste. Totally changed my view on it.

the_blake21d ago

No kidding. I saw a whole breakdown on a BBQ forum about smoke particle density. The real wood in an offset puts out a different kind of smoke that sticks to the meat better, it's not just about heat. That's what builds that serious bark. Pellet grills just can't push that same amount of flavor into the surface, it's science. Once you taste the difference you can't go back.

betty_perry241mo agoTop Commenter

Maybe it's just me, but the bark matters more than you think.

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