quote:Originally posted by Shantyhag:
We use a Cookshack 350 and do a few hundred pounds of brisket each week. We rub it, put it fat side up, set it for 12 hours at 225 and walk away. It's always 'choice or better' certified Angus beef, always with the same rub.
We've done this every week for more than a year and it's always turned out perfect. The last few weeks, however, we've noticed the same problem. The bottom seems to develop an inedible hard crust (not bark) about a 1/4 inch thick. It's baffling because we've never had this problem before and we haven't changed a thing that we can think of... same wood, same settings, same meat, same rub. We were hoping that someone could take a guess at what's going on or what might be happening in the process that we're not catching.
From another post: