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In Reply to: Brisket Bark posted by bbq on a Spear on June 03, 2008 at 09:39:52:
What kind of white sugar are you using? There is pure cane sugar and (I think) beet sugar. Use pure cane sugar. It should say it on the box. Then you could try increasing the brown sugar and cutting down on the white sugar. Maybe, try adding paprika or increasing the amount of paprika.
Maybe cooking temps a bit to low. If you foil, try unfoiling the top of the brisket before you hit target temp so the bark can reform.
Hope these ideas help