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I stopped wrapping my brisket in butcher paper and got better bark
Everyone I know in the Austin BBQ scene swears by the pink butcher paper wrap around 165 degrees. I tried it for like two years and always got bark that was kind of soft and steamy instead of that crunchy black crust. Then about three months ago I ran out of paper during a cook and just said forget it, let it ride unwrapped the whole way. I spritzed it with apple cider vinegar every 45 minutes instead and the bark came out like actual burnt end candy, super dark and shattery. The stall took forever, like six extra hours, but the bark was so good my neighbor asked if I got a new smoker. Has anyone else ditched the crutch on long cooks and gotten better results?
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wadew511mo ago
Three years ago I did a brisket for my daughter's birthday and forgot to buy new paper. I just let it ride unwrapped and spritzed with apple cider vinegar every hour. The stall went from 160 to 205 in about eight hours total, which was brutal because I started at 6 AM and didn't eat until 9 PM. But that bark was like dark glass, cracked right open when I sliced it, and my brother-in-law said it was the best he ever had off my rig. I've done it unwrapped ever since, just plan for a longer cook and keep the temp steady.
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lilya761mo ago
Friend of mine had the same thing happen, @wadew51, total game changer for him.
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