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Had a judge tell me my brisket bark was overcooked
I entered a local competition in Austin last month and a certified judge pulled me aside after. He said my bark looked great but tasted like burnt coffee grounds. I realized I was running my offset at 275 instead of 225 to speed things up. Now I keep it low and stall the meat at 160 before wrapping. Has anyone else had to dial back their heat after getting feedback?
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skyler_kelly6923h ago
Wait, so you were running 275 on an offset and a judge actually tracked you down to critique your bark? That's a little extra if you ask me. @white.keith has a point about changing too much off one comment, but honestly 275 is pushing it for brisket even if you're trying to speed things up.
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white.keith1d ago
One burnt brisket bark and you're changing your whole process seems a little much.
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