My brisket bark went from pale and soft to dark and crusty in 4 cooks

Karen Ramirez · 2026-09-29T21:20:02.352468+00:00

I was wrapping too early at 150 internal and steaming the bark right off my packers, then a guy at the Lockhart meetup told me to ride it out to 175 before the foil. Switched to butcher paper instead of foil too, and by my 4th cook the flat finally had that mahogany crust I could hear crack when I sliced it. How long do you all let yours run naked before you wrap, or do you just never wrap at all?

🐿️Pinecone Attack

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My brisket bark went from pale and soft to dark and crusty in 4 cooks | BBQ Pitmasters - Pinecone Attack