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A judge at my first comp told me my brisket was 'wet sawdust'
I was pissed at first but he was right. I was wrapping too early around 150 and sealing in all that moisture which made the texture mushy. He told me to wait until the bark set fully around 170-175 before wrapping and my last three briskets actually had that clean bite through. Anyone else get brutally honest feedback that stung at first but fixed your cook?
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nina_butler4d ago
Yeah @nora_park72 nailed it. That 170 window is the secret nobody talks about.
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