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Reply to "Soggy bark"

If you are using a CS electric, my experience is the bark is never very crispy, I think because the cooker is very tightly closed and not much moisture escapes. I haven't wrapped my briskets, and the bark, while not very crispy, is definitely dark and intense. I think the sugar should help that. When I have done brisket and pork on a kettle-type cooker with charcoal, the bark is much more crispy. I guess my only advice is try not wrapping. Sorry that's not much help.

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