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Appreciation post: Finally got my brisket bark right after 4 tries
I kept seeing folks online say to wrap in foil when the stall hits, but that was making my bark all soft and mushy. Last weekend I tried butcher paper instead and left it unwrapped until 170 internal temp. The difference was night and day - that deep black crust finally held together. Has anyone else switched to paper and noticed a big change in their bark?
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evangarcia11h ago
Yeah I read somewhere that paper lets it breathe while foil steams it.
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