4
Finally got my brisket bark right after 4 years of trying
I've been smoking brisket on my offset smoker since 2020 and my bark was always either too soft or burned black. Last Saturday I tried the foil boat method halfway through the cook at around 165 degrees instead of wrapping tight in butcher paper. The bark came out super dark but still flexible and crunchy on the edges. My brother took one bite and actually said 'this is the best one you've made' which felt pretty good. Anyone else have a weird trick that made their bark finally click?
2 comments