3
My brisket bark was too dark and bitter until a judge at the Kansas City Royal told me to wrap earlier
He said my fire was too hot for the sugar in my rub, so I started wrapping at 165 degrees instead of 175. Anyone else adjust their wrap temp based on their rub ingredients?
3 comments
Log in to join the discussion
Log In3 Comments
sam_murphy391mo ago
Makes sense, sugar burns fast so that earlier wrap is a smart fix.
6
felixlee1mo ago
What kind of sugar are you using that burns so quick? I tried a dark brown sugar last time and it was a total mess, way worse than plain white sugar.
6
dianal9422d ago
Nah, brown sugar's the real deal. You just gotta turn the heat down.
5