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I was wrapping my brisket in foil at 165 and wondering why the bark kept going to mush
Last Saturday I smoked a 12 pound packer on my Oklahoma Joe and the bark came out soft again. A guy named Dale who runs a pit out near Lockhart asked me one question, whether I was wrapping by temp or by feel. I had been going by the thermometer for two seasons without thinking about it, and he told me to wait for the bark to actually set before it goes in the paper. Now I check with my fingernail instead of the probe, and the difference on the last cook was real. Anyone else get fooled by that stall temp chart for way too long?
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finley_flores2824d ago
Waiting for the bark to set instead of chasing a number changed my cooks too.
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