9
Stop wrapping your brisket in foil if you want good bark
Last Saturday at a competition in Austin, I saw four teams throw away their whole brisket because the foil turned their bark to mush. Why do people keep doing this when butcher paper gives you that crunchy outside every time?
2 comments
Log in to join the discussion
Log In2 Comments
evannelson1mo ago
Wait, @jessicaw54 said his bark peeled off like wet cardboard at 2am? That's rough, man. That's the kind of thing that makes you want to throw your smoker in the lake. Foil is a scam for competition cooks if you care about bark, I don't care what anyone says. You spend all that time building up that crust with rub and smoke, and then foil just steams it all away. Butcher paper lets it breathe so the bark stays crunchy even after a long rest. I don't get why people keep chasing that extra tender shortcut when it ruins the best part of the brisket.
5