This is my 3rd brisket ever. Done on a Woodwind Pro. I got a good bark on one side but not the other. I cooked at 225, paper wrapped at 185, and pulled at 200. I rested in a cooler for 2 hours.
I know you aren’t supposed to wrap until the bark is done but I didn’t want it to dry out since my last one was super dry. Any tips for getting the bark right? I was expecting the bark to be done around 170.
by optl12
1 Comment
More pepper. Pepper grabs the smoke and creates bark/texture. Or at least more rub… doesn’t seem like there is much.