A judge's 3-word note about my brisket bark made me ditch the foil at 165

Last month at the Franklin BBQ comp in Austin, one of the judges wrote "bark too soft" on my scorecard, so I switched to wrapping in butcher paper only after the stall and now the crust actually snaps when I slice it, has anyone else seen better smoke ring results doing it that way?

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nathan4924d ago

That "bark too soft" note would've wrecked me too, but here's the thing. Are you actually waiting for the stall to fully set in before you wrap, or are you just slapping it on when the temp hits 165? Cause I've seen dudes wrap too early and basically steam the bark right off, even with butcher paper. My last brisket I didn't touch it until the fat rendered enough that the paper didn't stick at all, and the crust came out like glass. Also, what temp are you running your pit at during that final phase? If you're pushing 275 or higher, that's gonna soften things up no matter what you wrap in. I'm genuinely curious if you're hitting that snap on the point or just the flat, cause those two parts act totally different.