The day my brisket bark turned to glue at a comp in Kansas City

3 comments

3 Comments

Hold up, are we really calling bark turning to glue a tragedy? I've had plenty of competition briskets where the bark got a little soft or steamed up in the cooler, and it's annoying but not the end of the world. You just slice it and move on, the taste is still there under all that mush. Unless you're trying to win first place by a landslide, just focus on the flavor and tenderness. Seems like people get way too caught up in the perfect crust when the judges are really testing the bite and the moisture.

the_hugo18d ago

Wait, is the bark really turning to glue or are you just wrapping it too early? In my experience, a lot of folks panic and wrap too soon, trapping all that steam and softening the bark. Maybe try letting it ride longer unwrapped before the cooler. It's not the end of the world like you said, but a little crisp crunch on the outside does help the overall bite in my book.

campbell.tara11d ago

Man that happened to me last weekend, I just let it go another hour unwrapped and it firmed right up. Try that next time, saved my brisket.