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Overheard a guy at the hardware store say he never wraps his brisket
I was picking up some charcoal at Ace Hardware last Tuesday and this older guy was telling the clerk he just lets his brisket ride unwrapped the whole cook. I always wrap mine in butcher paper at the stall, so I was ready to argue. But he said, 'The bark gets so much better if you just let it push through, even if it takes a few hours longer.' I tried it on a 14-pound packer this weekend and, you know what? He was right. The bark was like crunchy, peppery candy. Anyone else skip the wrap on a long smoke?
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colesanchez3mo ago
No way, you did a 14-pounder with no wrap?! I’m shocked it didn’t dry out. That’s a marathon cook right there, but I guess the bark is worth the extra babysitting.
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martinez.ryan3mo ago
Yeah @colesanchez, the key is keeping the temp real low and steady. Spritzing with apple juice every hour or so helps a ton too.
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saraho4814d ago
Read an article in a BBQ magazine that said the apple juice spritz can add too much sugar if you're not careful, can make the bark tacky instead of crispy. They suggested cutting it with water or using straight apple cider vinegar for the first few hours. I tried a half-and-half mix last weekend on a pork shoulder and the bark was the best I've ever gotten, really dark and crunchy without being burnt. It added a nice tang too, not just sweet. Might be worth a try if you're doing a long cook like that 14-pounder. The low temp is definitely the most important thing though, that article agreed with you on that.
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