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Update: my brisket bark went from gray and soggy to dark and crusty after I changed one thing
For about 2 years my packers came off the smoker looking pale and wet on top, almost like pot roast. Buddy who runs a pit out in Lockhart told me to stop wrapping in foil at the stall and try butcher paper instead. The foil was trapping all that steam and basically boiling the crust soft. Switched to paper back in March and the last 6 briskets have had that dark mahogany color people actually want, and the flat hasn't dried out either. Same rub, same temps, same wood. Just paper instead of foil. Any of you still wrap in foil on purpose, or did everyone move to paper years ago?
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