Amazing, Phil! I was contemplating the same thing this weekend. Spraying, wrapping and dry coolering my Brisket last bash, seemed to make the bark real moist. I kinda pride myself on my Brisket rub, and using the dry cooler seemed to take the "bite" away from it - although it made it like budda! Has anyone tried unwrapping it after a couple of hours in the cooler, then putting it back on the rack for an hour or so? Or even throwing it on the grill and kinda searing the bark for a short time?
My guests didn't notice (they were too busy stuffin' their faces), but I did.
"Chance Favors The Prepared Mind"
Charmglow All Stainless Gas
CB 26 1/2" Kettle
Fabricated All-Wood Burn Barrel
BC Select Outdoor Fryer