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My brisket bark went from soggy to shattering after I changed one thing on my offset
Six months ago my brisket bark was coming out soft and gray, almost like pot roast. I was wrapping in foil at 165 and it was steaming the crust right off. Switched to butcher paper and let it ride to 175 before wrapping, and now the bark cracks when I slice it. Same rub, same wood, same Okie Joe. The wrap change is the only thing I did different. Curious if anyone else skipped foil entirely and just ran unwrapped the whole way, and how that turned out for you.
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amy3029h ago
175 before wrapping is way later than I'd have the nerve for, that's a long stall window to just sit through. Foil at 165 was basically pressure cooking the crust from the inside, so the switch makes total sense. Going bare the whole way scares me on a long cook, but hearing the paper alone fixed it has me curious.
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