6
Update on my brisket technique after a judge tore it apart
I entered a brisket in a competition in Kansas City last month. One of the judges wrote on the card that my bark was soft because I spritzed too much during the cook. I thought more moisture was always better but they said it was steaming the outside. I cut my spritzing down to once every 2 hours and swapped from apple juice to just water. My last practice brisket had a way better crunch on the outside. Has anyone else had to dial back their spritzing to get better bark?
2 comments
Log in to join the discussion
Log In2 Comments
jakel3610d ago
Heard a buddy wreck his brisket bark spritzing too much, @the_sandra.
7