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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?
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sanchez.mary6mo ago
Remember my buddy who tried the foil boat trick? His bark stayed put and the flat didn't dry out.
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troymorgan6mo 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.
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