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I finally listened to a judge who said my brisket bark was too peppery
At a Kansas City comp last year, one judge wrote on my score sheet 'bark is aggressive, pepper overpowers the meat flavor'. I started mixing my black pepper with a little paprika and brown sugar, which mellowed it out a lot. Anyone else get that kind of note and find a good fix?
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fisher.mason24d ago
Huh, brown sugar in the rub for competition? That's a bold move. Sugar burns real easy, so you must be keeping a super low fire. I'd worry about the bark getting bitter if the sugar scorches. Maybe try just cutting the pepper with more salt and garlic powder first, see if that balances it without the risk.
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mason_knight24d ago
Yeah @fisher.mason is right about sugar burning. I just wrap early if I use it, like right when the bark sets. Keeps it from going bitter.
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taylor.phoenix5d ago
Tell that to my last scorched brisket, @fisher.mason.
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