Thank you all for your responses. I think I figured out why my crust was getting like that. I remember that the rub was 30% sugar based for two of the briskets. This is probably why the crust was out of control, no? It was given to me by a friend who taught me the foiling method. I'm guessing the abundance of sugar was charring my crust.
Also, I noticed the corners getting tender like butter but the thick flat isn't. Am I supposed to wait for the thick part of the flat to feel like this before pulling or will there be a little more resistance there than the corners? It stayed this way for a while until the corner turned hard again but the thick flat was still pretty tough when probed. Maybe the sugar was not allowing me to feel the tenderness?
Def gonna have to run Pit's night train tonight.
Last edited by Khyu80; 03-04-2013 at 02:10 PM..