Hi! Just found this forum last week as I was getting ready for my first smoke this season. Looks like I'm going to spend a lot of time here.
I read here and other places the basic brisket technique of smoke to 170, foil and take off at 195 and cooler it for at least an hour. At 170 my brisket had a nice crusty bark. It looked really good. After the foiling process the bark turned to mush. While the brisket was good, I wanted the crusty bark. I see where others say the foiling has no effect on the bark. Everytime I have tried it, it does this. I like the moistness of the meat after foiling, but I also like the bark.
Can anyone tell me what I'm doing wrong?
I read here and other places the basic brisket technique of smoke to 170, foil and take off at 195 and cooler it for at least an hour. At 170 my brisket had a nice crusty bark. It looked really good. After the foiling process the bark turned to mush. While the brisket was good, I wanted the crusty bark. I see where others say the foiling has no effect on the bark. Everytime I have tried it, it does this. I like the moistness of the meat after foiling, but I also like the bark.
Can anyone tell me what I'm doing wrong?
