My uncle told me to wrap a brisket in foil after 4 hours, not 6

He swore it would keep the meat from drying out, but when I tried it last weekend, the bark got way too soft and the whole thing tasted steamed. Now I'm back to just letting it ride in the smoker unwrapped the whole time. What's your go-to method for keeping a brisket moist without ruining the bark?

2 comments

2 Comments

the_nancy1mo ago

Ever notice how the "pro tip" often just ruins the thing it's supposed to fix?

diana_park1mo ago

Sometimes they actually help though...