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A competition pitmaster told me my bark was too wet after 3 years of thinking it was perfect
He said "you're steaming the meat, not smoking it" so I swapped to a dryer rub and let the brisket sit uncovered in the fridge for 12 hours before the cook - anyone else get this kind of critique that changed their whole process?
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kellymurphy27m ago
Guess I'll start calling my brisket a steam bath instead.
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