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The one trick that fixed my brisket bark problem
For YEARS I could never get a good bark on my brisket. I was wrapping in foil at around 160 degrees like everybody says. Then last summer I switched to butcher paper after reading about it on a BBQ forum. Now I wait until the stall hits 170 before wrapping and the bark comes out PERFECT every time. Has anyone else had better luck letting it ride longer before wrapping?
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