20
My neighbor swore by wrapping brisket in foil after 4 hours, but I tried it and the bark was mush.
He's been smoking for 20 years, so I listened. Next time I went unwrapped for the full 8 hours on my offset and got the crust I wanted. Anyone have a better method for keeping it moist without sacrificing texture?
2 comments
Log in to join the discussion
Log In2 Comments
sanchez.mary2mo ago
Remember my buddy who tried the foil boat trick? His bark stayed put and the flat didn't dry out.
2
troymorgan2mo ago
That foil boat trick is a game changer. I was a full wrap guy for years, but the boat keeps the bark from getting soggy while still holding in enough juice. Best middle ground I've found.
1