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re: Please critique my brisket process for a heavy bark
Posted on 5/28/22 at 1:15 pm to Jake88
Posted on 5/28/22 at 1:15 pm to Jake88
quote:
I don’t wrap and it still comes out moist and has a crusty bark.
I have not cooked a ton of briskets, but the best one that I have cooked I did not ever wrap and it had great bark and was moist and tender. Quite frankly, the wrapped ones weren’t bad either, but if you are really wanting to guarantee good bark, don’t wrap. It will take a bit longer, but just plan for that.
1
Posted on 5/28/22 at 1:24 pm to ChEgrad
I’d scrap the oil. I’ll put more pepper on it than recommend as I like the taste/color and doesn’t overpower salt. If wrapping don’t do until 170 and pull at 203. Although pulling at 203 won’t affect bark
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