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TIL my brisket bark was weak because I was opening the smoker too much
I was checking my brisket every hour on my old Oklahoma Joe offset, and the bark stayed soft and pale. A guy at the KCBS comp in Topeka last month told me I was letting all the humidity out and killing the smoke flow. How often do you all actually open the door on a 12-hour cook?
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cole_mitchell81mo ago
My buddy in Lockhart only opens his offset twice for a whole packer.
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tarak171mo ago
Honestly, opening an offset only twice for a whole packer sounds like a wild gamble to me. I'm checking the fire and meat way more often, especially early on. If I didn't, I've had temps swing way out of control or had one side of the brisket cook way faster. For me, keeping it steady means peeking a few times to make small adjustments.
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