Curiosity Poll/Question

[ShanghaiBubba]

If....in two hours....you could achieve the bark you're after on any given brisket, would you go ahead and wrap it at that point and keep cooking for the remainder of the 10 or so hour cook time?

 

[TNJAKE]

Nope. I care more about smoke penetration than bark

 

[smokerjim]

Nope. I care more about smoke penetration than bark

what Jake says

 

[bbqbrett]

Have to agree with the others. Would go for more smoke.

 

[pineywoods]

If your getting good bark at 2 hours I assume you are doing it hot and fast? If doing hot and fast you are already cutting down on smoke penetration so I personally wouldn't foil that soon.

 

[JckDanls 07]

Also another con for early wrap (or wrapping at all)... You lose that 2 hr bark because of wrapping ...

 

[Hawging It]

Let it smoke!

 

[chef jimmyj]

As above, 2 hours will give only a light smoke flavor. A Brisket, steaming, in foil all those hours, will not only lose the bark crunch but taste more like a POT ROAST than a TX Smoked Brisket...JJ

 

[SmokinEdge]

That bark at 2hrs will only get better with more time. Let it ride. 5hr minimum.