How to Get Dark Bark on Brisket | Ep 111

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6 years ago
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I answer viewer questions in this Tuesday Chat Q&A.
Click "Show More" below to open the description box for more info!

Ep 111 Questions

Michael B
3:24 Hey T-Roy, Cheers! What is your favorite lump charcoal brother Troy? So far mine is the Jealous Devil. It is expensive but absolutely worth every penny. What charcoal type do you prefer to smoke with? Thanks and have a good day my friend, oh and say hi to Karen too.

Jason Hobbs
6:26 Do you clean the inside of your smokers besides just the grates? If so what do you use? Have you done a video on this before?

Donny Benfield
7:37 What do you do for a living T-Roy? Just curious! Thanks for the videos, I watch a lot of grilling videos and always enjoy yours the best!

Johnny Stuart (Texas Style BBQ & Cuisine)
8:37 What's the name of the small camera you use on road trips?

Dylan Oldham
9:30 I just dove into the BBQ hobby and I'm in love. What got you into BBQ/Grilling? Apologies if you already answered this question. Cheers bud keep up the great work you inspire me to smoke on Sunday's!

Chicken Fried BBQ (Bill)
13:11 Hey buddy, I have QUESTION: where would you find some good boudin in Texas? Sold at HEB or would you order online?

Hilbert
14:47 Cheers T-Roy!
1) To remove or not to remove the fat on top of the beef ribs before seasoning? That is the question. I kinda feel like I need to remove it to get a good bark. What is your experience/opinion?
2) I have had times that the bark didn't really set well on my meat (for example on beef ribs). Is there such a thing as adding to much water in the waterpan of the WSM?

Cal Salamanca
17:18 Question question question
Any tips on getting an out of control kamado back in temp? Like if its 100 over?

Michael Harris
19:04 Anybody use TexJoy seasoning? They're out of Beaumont.

JP Herring
20:32 Love this show, T Roy. Keep doing what you're doing. Two questions: 1) Can you explain the differences/benefits of Santa Maria style cooking? 2) I have a 22inKettle and want to know if need a Slow N Sear. I currently use 18inWSM for smoking. Cheers!

Eric Brown
25:15 Hey T-roy. I'm planning a cook for a family get together. Planning on doing a couple of butts and a brisket on my 22" WSM. Where would you recommend for placement of the butts, the top or bottom rack? Any other hints or tips are appreciated. I love your channel.

Eric Swick
26:43 I've been looking at a used Yoder loaded Wichita. Would you buy it again? I know it's not as big as I really want but I also want an offset. What are your pros and cons?

Jeffrey Bordner
28:08 How can one achieve a dark thick bark on a brisket cooking a wsm? I use the water pan.

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Channels mentioned:

Texas Style BBQ and Cuisine
https://www.youtube.com/channel/UCWqNUDaH4Yd7RJgeSXE9LhA

Chicken Fried BBQ
https://www.youtube.com/channel/UCop3IPA_OQY5FzUnKypqZdw

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Products mentioned

Pit Barrel Cooker:
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Slow 'N Sear:
http://abcbarbecue.com?afmc=1h

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TexJoy Seasonings:
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Oakridge BBQ Rubs:
https://amzn.to/32axsIO

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