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Tried Texas crutch at 250 and got a rubbery bark
I wrapped my brisket in butcher paper at the 6 hour mark last Saturday, thinking it would speed things up like everyone says. When I pulled it off the smoker, the bark was soft and almost slimy, not the crunchy crust I was aiming for. Am I wrapping too early or is my pit running too humid for this method to work right?
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grant.jade13d ago
Whoa hold up, I think everyone's missing the real issue here. Ngl, that rubbery bark sounds like you're fighting a moisture problem before you even wrap. If your pit runs humid, trapping steam inside paper at 250 is basically steaming the bark off. I'd try leaving the brisket unwrapped for the whole cook but bump the temp to 275 to get through the stall faster. The higher heat helps dry out the surface and set a hard crust before any moisture gets trapped. Just spritz it once or twice early on and leave it alone after the first 3 hours. Honestly, I quit wrapping altogether last year and my bark comes out like glass every time.
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kai80713d ago
6 to 8 hours is standard for wrapping... but try it at 170 internal temp instead of a set time. That slimy bark is from trapping too much steam too early.
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