Hello to all from the Sunshine State and thanks in advance to any advice and help offered! I’ve been lurking since December and gathering information, trying to learn as much as I could. I got a Masterbuilt John McLemore Signature Series Electrical Smoker and have had what I would call relative success within my first six months.
However, the past two smokes have generated the same problem. One was with a chuckie, the most recent a 12# brisket. When I hit 160°, there is a very nice crisp bark on the outside. I do as I thought I should and wrap it up in foil until 205-210°. However, once I take it out and let it rest, there is so much liquid in the foil and much of the bark has absorbed liquid. The taste is great but I really want that crisp outside layer. Is there anything I’m doing wrong? I’ve seen butcher paper mentioned, is that something I should be doing instead of wrapping it in foil? Is it necessary to put water in the pan below the meat to keep it moist? Any help appreciated!
However, the past two smokes have generated the same problem. One was with a chuckie, the most recent a 12# brisket. When I hit 160°, there is a very nice crisp bark on the outside. I do as I thought I should and wrap it up in foil until 205-210°. However, once I take it out and let it rest, there is so much liquid in the foil and much of the bark has absorbed liquid. The taste is great but I really want that crisp outside layer. Is there anything I’m doing wrong? I’ve seen butcher paper mentioned, is that something I should be doing instead of wrapping it in foil? Is it necessary to put water in the pan below the meat to keep it moist? Any help appreciated!
