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Pro tip: I switched from a basic offset smoker to a ceramic kamado for my brisket and the bark went from decent to competition-level in just two cooks.
The consistent, moist heat from the kamado held at 225F for 16 hours gave me that perfect black, crunchy bark I could never get before, so what's your go-to smoker for that perfect bark?
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maryt626d ago
Honestly, I'm still using my old barrel smoker and fighting for every bit of bark I can get. It feels like a wrestling match I only win half the time. Maybe I should stop being so cheap and finally upgrade.
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bennett.aaron6d ago
Fighting for every bit of bark" sounds so intense, man. It's just smoked meat, not a championship title. I've seen people make amazing stuff on old, janky gear. Maybe it's less about the smoker and more about just accepting some cooks are better than others. Upgrading might make things easier, but I doubt it's the magic fix you're hoping for.
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