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PSA: I finally figured out why my brisket bark was always soft
For like two years, my bark never got that perfect crunchy texture, even after 12 hours. I watched a video from Aaron Franklin where he talked about spritzing, and I realized I was opening my smoker way too much, like every 45 minutes. I tried a cook last weekend where I only opened it twice after the first 3 hours, and the bark on my 16-pounder was completely different, way more set. Anyone else have a simple trick that fixed a long-running bark issue?
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robert_ross955d ago
Totally agree, less peeking is key. I had the same issue as @wright.leo until I stopped wrapping it so early.
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wright.leo5d ago
I mean, it's just meat, right? Not sure it's worth stressing that much over a few extra peeks.
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