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Just realized I was wrong about wrapping brisket in foil after a competition judge tore into my bark
I used to be a foil guy all the way. Thought it kept things moist and sped up the cook. Then at a KCBS comp in Tulsa last fall, a judge wrote on my score sheet that my bark tasted like braised pot roast and suggested I try butcher paper. First time I used pink butcher paper my bark came out way crunchier and the smoke ring was deeper. I still wrap but now I wait until the stall hits 170 instead of 150. Has anyone else switched methods based on a single piece of feedback?
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