Loading…
1
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 In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.