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That one Saturday in Austin where my brisket bark turned out perfect
I was doing a backyard cook for about 15 people and the weather was weirdly humid all morning. My usual 12-hour plan got thrown off because the temp in my offset pit kept dropping every time I opened the lid. I ended up wrapping it in butcher paper after 8 hours, way earlier than normal, and just let it ride. The bark was this dark, crunchy crust that everyone said was the best they'd ever had. Has anyone else had a cook go totally wrong but end up amazing because of a simple change?
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shanel134d ago
That early wrap is a game changer. I had a similar stall where I just cranked the heat and let it power through. The bark set up way better than when I baby it. Sometimes the screw up is the fix.
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janac594d ago
So what temp did you crank it to, and for how long?
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