My brisket bark went from gray mush to dark and crusty in 4 cooks, so is it the rub or the wrap?

Spencer Sanchez · 2026-10-30T23:20:02.838141+00:00

I started spritzing with straight apple cider vinegar and wrapping in butcher paper instead of foil, and the difference in bark at hour 9 on my offset in Dallas was wild. Is the vinegar doing the work or does the paper really let the bark breathe better than foil?

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My brisket bark went from gray mush to dark and crusty in 4 cooks, so is it the rub or the wrap? | BBQ Pitmasters - Hub Chatter