Switched from a gas smoker to a Weber kettle last month and wow, what a difference in bark on my brisket

I had this big propane smoker for 3 years and always got decent results but the bark was more like a soft crust. After watching a Pitmasters episode on YouTube I grabbed a $50 used Weber kettle from a garage sale. Used the snake method with charcoal and some hickory chunks on a 10 pound packer. The bark came out dark and crunchy and the smoke ring was actually visible. Anyone else make the jump from gas to charcoal and notice a huge change in their final product?

2 comments

2 Comments

dylanbarnes1mo ago

That crunchy bark is the real deal, charcoal just hits different for sure.

theas941mo ago

I've been smoking meat for about 4 years now, and that first bite of a pork shoulder with a dark, almost black bark is still the best part for me. It's weird how something that looks burnt can be so good, but it's like a crust of pure flavor. I notice the same thing with burgers at diners, the ones with a good sear on the griddle always taste better than the pale ones. People think char is bad, but it's just caramelization and maillard reaction doing its thing. Makes you wonder how many other foods we write off because they look too dark.