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I quit mopping my brisket at hour 6 and my bark got way better
For my first two years cooking on a 22 inch WSM I mopped every hour starting at hour 3. The bark always came out soft and kind of gray on top, and I figured that was just how it goes on a bullet smoker. A guy named Ray who runs a trailer out near Durham told me to stop opening the lid and just let the fat do the work. Now I spritz maybe twice total after the stall, and the last four packers I did came off with a dark shell you can actually hear when you tap it. I also stopped wrapping in foil and switched to butcher paper around 165, which helped a lot. Anyone else here run a WSM and skip the mop completely?
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