My brisket bark went from gray and soggy to dark and crunchy in 3 cooks

Switched from wrapping in foil at the stall to butcher paper on my offset in Wichita and the difference over 3 weekend cooks was night and day. Anyone else make that switch and notice the bark holds up way better?

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.