whiterockque
Found some matches.
- Joined
- Dec 20, 2014
- Location
- Dallas, TX
Alight guys, I need your input. Often when I slice my brisket my bark is mushy, I could almost wipe it off with a towel kind of mushy.
Thinking it could be a few different issues:
1. Using too much rub?
2. Stop using meat glue? I use mustard, but maybe I should stop.
3. Stop foiling? I use foil, maybe I should use butcher paper.
I just got black ops rub and looking forward to using it this Monday and hopefully solving my bark issues.
I'm a backyard warrior with no real desires to compete...just to really impress my friends, neighbors and of course my father in-law that has been cooking longer than I have been alive.
Also, I use a UDS but include a water pan very similar to WSM.
Thanks!!
Dustin
Thinking it could be a few different issues:
1. Using too much rub?
2. Stop using meat glue? I use mustard, but maybe I should stop.
3. Stop foiling? I use foil, maybe I should use butcher paper.
I just got black ops rub and looking forward to using it this Monday and hopefully solving my bark issues.
I'm a backyard warrior with no real desires to compete...just to really impress my friends, neighbors and of course my father in-law that has been cooking longer than I have been alive.
Also, I use a UDS but include a water pan very similar to WSM.
Thanks!!
Dustin
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