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Had a guy at a comp tell me to stop babying my brisket
I used to spritz my brisket every hour and wrap it tight at 160 like clockwork. At my last local comp in Austin a pitmaster named Dave walked by my setup and said I was steaming the bark off. He showed me his bare brisket going the whole cook unwrapped with no spritzing. Last weekend I tried his method on a 15 pound prime packer and got the best bark I ever had. Has anyone else switched from wrapping to full naked cooks and seen better results?
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cole_mitchell82d ago
Man yeah viola's totally right about that bark. I tried going naked last month on a whim and that crunchy dark crust was unreal, way better than my wrapped ones where the bark always ended up kinda soft and mushy. The fat renders down different too, it gets this caramelized almost candy like texture on the outside instead of just melting away into the foil. The only thing I had to get used to was the cook time being a bit longer but man that crunch is worth it.
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