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Heard a guy at the KC Royal this month say he wraps his brisket in foil at 165, not 160, and it fixed my bark
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grace_taylor1d ago
Man, my buddy swore by 165 for years and would not shut up about it. Then one Saturday he pulled it at 160 by mistake (his kid was screaming about a lost shoe) and the bark came out way softer and kind of wet. He was so mad he almost tossed the whole thing. Next cook he went back to waiting for that 165 mark and the crust was night and day better. That extra five degrees really does seem to let things set up before you trap all the steam in there.
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