A competition pit master's brisket comment that finally clicked for me

I was at a local BBQ competition last spring, just watching the pros break down their setups. One of the older guys, been competing for like 20 years, walked by my smoker and just said "your bark looks wet, not set." I had no clue what he meant at first. Turns out I was spritzing my brisket way too often, like every 30 minutes, which was washing away the rub and keeping the surface soggy. He told me to cut back to maybe once after the first 3 hours and then leave it alone until it hit 165. I tried that on my next cook, a 12 pound packer, and the bark came out dark and crispy instead of that mushy mess I was getting before. Did you guys get any random advice from someone that actually made a difference?

3 comments

3 Comments

mila_campbell2528d ago

Ngl, isn't spritzing more supposed to keep it moist though?

the_amy28d ago

Honestly that's exactly what I thought too until I tried it. Ngl my first attempt felt wrong not spritzing every half hour but the difference in bark texture was night and day.

reesel5028d ago

Calling it night and day seems like a stretch honestly.