Lately, I've seen a shift at cook-offs where folks are leaving briskets unwrapped the whole time. Tried it on my last cook and the bark got way better. It takes a bit longer but the texture is worth it. Just keep an eye on the temp to avoid drying out. This small change really stepped up my results.
2d ago
Holding out for proper tack time cost me a job, but I'd do it again
That "classic rush job" is exactly why your way is right. It's not worth the callback.