Loading…
11
Vent: Used a water pan in my offset for 2 years before a guy at the KCBS event in Memphis asked why my bark was soft
Turns out I was basically steaming my briskets the whole time, and I figured it out when his 12th place rib had a crust mine never got, so now I'm wondering how many other "rules" I picked up from YouTube videos I never tested.
1 comments
Log in to join the discussion
Log In1 Comment
amy_martin27d ago
Man, I felt this one in my soul. For like three years I wrapped in foil at the stall because some guy on YouTube swore it was the secret, and my bark came out like wet bread every single time. Switched to butcher paper last summer and it was night and day, still got the color and bite I was missing. The foil gave me a soft pot roast vibe I didn't even know was wrong until I tasted someone else's brisket at a comp. Now I test everything myself before I trust it, even stuff that sounds right.
7