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My uncle swore by wrapping brisket in foil after 4 hours, and I finally tried it last weekend.
He said it would keep it from drying out, but my bark turned out soft and steamed instead of that nice crust. Has anyone found a better way to keep a brisket moist without ruining the bark?
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mileslane16d ago
It's the classic trade-off between safety and quality!
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adamt8416d ago
Foil is the problem, try butcher paper instead.
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Yeah, butcher paper is a total game changer! It lets the bark form way better than foil ever could. I switched last year and won't go back.
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