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A judge at the Memphis contest said my brisket had no bark, and he was dead on
Back around 2015 I was wrapping in foil at the 6 hour mark because some old timer said it would keep the flat from drying out. A judge at the Memphis in May warmup walked by my table, poked the point with a finger, and said "where's the bark, son?" I pulled the foil and started wrapping in butcher paper instead, usually around 165 to 170 internal. The smoke ring got deeper and the outside actually crunched when I sliced it. Anyone else switch off foil for paper and regret not doing it years sooner?
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ryan_kim632d ago
Man, I was the foil guy for years and would have argued with you about it. I thought paper was just a fad and foil kept everything juicy, end of story. Then I tried paper on a couple cooks and the difference in bark was not even close, that crunch when you slice is real. The foil was basically steaming the outside soft the whole time and I just never put it together. Now I'm kicking myself for all those comps where I handed in meat with a soggy outside. Wish somebody had poked my point and asked me the same thing years ago lol.
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