kerryd15 Posted November 26, 2013 Share Posted November 26, 2013 Trying to smoke a couple of breasts. I brined overnight, flavor is pretty good, moisture is ok, one was a little tough. How do I get a nice bark on them? Do I need a mop sauce. I need something to seal them up and give them a nice crust. Quote Link to comment Share on other sites More sharing options...
delcecchi Posted November 26, 2013 Share Posted November 26, 2013 What internal temp did you cook them to? Quote Link to comment Share on other sites More sharing options...
polarsusd81 Posted November 27, 2013 Share Posted November 27, 2013 Leave the skin on while you smoke em, then when they are done, toss the skin cause it will be rubbery from the slow cooking process. I have thought about maybe throwing it under the broiler for 10-15 minutes to crisp the skin, anyone ever done that? Quote Link to comment Share on other sites More sharing options...
kerryd15 Posted November 28, 2013 Author Share Posted November 28, 2013 Smoked to an internal 160. Leaving the skin on wasn't an option- didn't have skin when I got them. I am using an electric smoker. I brined first. I have left the water tray empty. I have tried with the vent open and mostly closed. They seem to have good flavor just want that nice look to them. Quote Link to comment Share on other sites More sharing options...
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