How to Get Bark on Brisket


So you’re at a barbecue, and the brisket is looking amazing. You take a bite, and it’s dry and bland. What gives? Chances are, the bark (the crispy, charred outer crust) is missing. This easy recipe will show you how to get that bark on brisket every time, so your barbecue will be a success.

The most difficult part of barbecuing bark on the brisket appears to be determining the cooking times. Many people guess how long to cook the meat, and as a result, it frequently becomes dry and flavorless.

This recipe eliminates any uncertainty about when your brisket will be done, ensuring that it is fully cooked every time.

What is BBQ Bark?

Barbecue bark is the delicious, crispy, charred outer crust that covers smoked brisket. This crust is a result of the Maillard reaction, which occurs when meat is cooked at a high temperature.

The bark is flavorful and adds texture and crunch to the meat. Without bark, your brisket will be dry and bland.

How to Get Bark on Brisket: The Recipe

  1. Preheat oven to 225°F.
  2. Trim fat cap from brisket and season with coarse salt, pepper, garlic powder.
  3. Place brisket on a wire rack in a baking dish and cook for 4-5 hours or until it reaches an internal temperature of 190°F.
  4. Remove from oven and let rest for 10 minutes before slicing.
  5. Enjoy!

So there you have it – an easy recipe for barbecuing bark on brisket every time. Follow these simple instructions and your brisket will be juicy and delicious.

Experiment with different seasonings to find your perfect combination. Now get out there and start barbecuing!

How Does Your Rub Affect the Bark?

The rub that you use on your meat will affect the bark. A rub with a higher sugar content will cause a more pronounced bark, while a rub with a higher spice content will create a bark that is more flavorful.

In general, it is best to use a rub that has a balanced flavor so that the bark will be both tasty and crispy.

What are the Basic Ingredients in a Rub?

A rub is a mixture of spices that is used to season meat. The ingredients in a rub can vary, but most rubs contain salt, pepper, and sugar.

The salt is essential for flavoring the meat, while the sugar helps to create a crispy bark. The pepper adds spice and heat to the meat.

Other ingredients that may be included in a rub are herbs, spices, and aromatics such as onion or garlic powder.

How to Apply the Rub?

The best way to apply a rub is to use your hands. This will allow you to evenly distribute the spices and ensure that the meat is coated well.

If you are using a dry rub, you can apply it either before or after cooking the meat. If you are using a wet rub, it should be applied only after the meat is cooked.

How to Get a Crispy Bark on Brisket?

There are a few tricks that you can use to get a crispy bark on brisket. One is to use a rub with high sugar content. The sugar will help to create a crust that is both flavorful and crispy.

Another trick is to cook the meat at a high temperature. This will cause the bark to become crispy and charred.

It is also important to let the meat rest for 10 minutes after cooking before slicing. This will allow the juices to redistribute and the bark will be less likely to fall off the meat.

How Do I Prevent My Brisket From Becoming Dry?

One of the most common problems with barbecued brisket is that it becomes dry. This occurs when the meat is overcooked or when the bark is not properly formed.

To prevent your brisket from becoming dry, be sure to cook it at a low temperature and allow it to rest for 10 minutes after removing it from the oven. This will ensure that the juices redistribute and the meat will be moist and tender.

I Don’t Have a Smoker. Can I Still Make Bark on Brisket?

Yes, you can still make bark on brisket without a smoker. Simply preheat your oven to 225°F and cook the brisket for 4-5 hours or until it reaches an internal temperature of 190°F. Then allow it to rest for 10 minutes before slicing.

You will not get the same level of smokiness as you would with a smoker, but the bark will still be delicious.

How Does Temperature Affect the Bark?

The temperature at which you cook your meat will have a significant impact on the bark. A higher temperature will cause the bark to become crispy and charred, while a lower temperature will result in a bark that is less pronounced.

In general, it is best to cook your meat at a moderate temperature so that the bark will be both flavorful and crispy.

What is the Best Way to Slice Brisket?

The best way to slice brisket is to use a sharp knife. This will ensure that the meat is cut evenly and without any ragged edges.

When slicing brisket, be sure to cut against the grain. This will ensure that the meat is tender and juicy.

How Can I Store Brisket?

Brisket can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If you are freezing brisket, be sure to wrap it tightly in plastic wrap or place it in a sealed container.

Rub Recipe For Getting Good Bark on Brisket


  • 1/4 cup paprika
  • 1/4 cup brown sugar
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1/4 cup salt


  1. Combine all of the ingredients in a bowl and mix well.
  2. Rub the mixture all over the brisket, making sure to coat it well.
  3. Place the brisket on a wire rack in a baking dish and cook at 225°F for 4-5 hours or until it reaches an internal temperature of 190°F.
  4. Remove the brisket from the oven and let it rest for 10 minutes before slicing.
  5. Enjoy!


So, what is the best way to achieve that all-important bark on brisket? By following this simple recipe, you can ensure that your brisket will be cooked perfectly every time.

The recipe includes easy tips for determining the cooking time, as well as how to prevent your meat from becoming dry. And if you don’t have a smoker, no problem! This recipe can also be made in the oven.

So get ready to wow your friends and family with some delicious barbecued brisket – with bark!

Bobby Johnson

When he's not writing about barbecue, you can find Bobby smoking meat for friends and family. He's been a backyard pitmaster for roughly half his life, and has worked with nearly every cut of meat. Not everyone has a hands-on guide to teach them BBQ, but that's what Bobby hopes to do with Electric Smoker HQ. He wants to help people create amazing food that they can be proud of.