Quote:
Originally Posted by Inmem58
Well my first packer brisket came out fairly decent. Still no bark, but overall it was really good. 13 lbs about 13 hours using butcher paper at 150 IT. Pulled at 190.
Burnt ends
The flat/slices
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I have never gotten a bark when I crutch it with foil or paper. The trapped moisture keeps it from barking up nicely. I did a brisket about a month ago with no wrap, took about 3 hours longer then normal, but it had excellent bark.
Great looking Burnt ends there.