1d ago
inThought wrapping ribs early saved time, but letting them go bare changed everything.
Oh totally, I've been doing no wrap for a couple years now. You're right, that last hour bare just doesn't build the same kind of bark. It gets dark, but not that crazy crunchy shell. My last brisket point had bark so thick it was almost like a piece of burnt ends jerky on the outside. It does take way longer to get tender, and sometimes the flat dries out a bit more, but for the point cut? I'll never go back. That texture is just too good.