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PSA: Stop wrapping your brisket in foil at 165 like everyone says
Watched 4 buddies ruin their bark last month doing that exact temp, I switched to butcher paper at 175 and actually got a crust that stayed on through the rest.
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cora_west54d ago
Switched to butcher paper and almost cried at how much better my bark turned out.
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joseph_green134d ago
Did yours come out looking like a meteorite too or just mine?
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taylor.brooke4d ago
Oh come on lol it's just bark. I get wanting it to look good but it's still gonna taste the same either way. Half the time I slice into mine and it falls apart anyway so who cares what the outside looks like. People act like their brisket is competing in a beauty pageant or something. As long as it's not dry and tough you're doing fine.
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