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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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kellymurphy1mo ago
Guess I'll start calling my brisket a steam bath instead.
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wyatt_chen861mo ago
Ask him straight up if he meant your actual rub was too wet or if your cooking process was trapping moisture. I got told something similar once and it turned out I wasn't letting the meat breathe enough before hitting the smoke. That fridge rest is key but did he say anything about your wrap method or spritzing schedule? Those two things can turn your bark into a soggy mess faster than anything else. I had to stop spritzing completely and switch from foil to butcher paper to get that crust right. Pain in the ass to change after years but man it made a difference.
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