HarleyGirl14226
Full Fledged Farker
- Joined
- Dec 30, 2010
- Location
- Amherst, NY
We’ve changed our recipe and process multiple times, but the judges hate it – and we can’t seem to get a good money muscle to put in. We thought we finally had it to the right tenderness/temp – but now our problem is it’s too barky. So barky that our brand new Wusthof Brisket Slicer had a hard time slicing through it without destroying it.
Any suggestions on how to keep it nice and dark (for appearance) but still a soft enough bark to slice/eat?
Any suggestions on how to keep it nice and dark (for appearance) but still a soft enough bark to slice/eat?