They are night and day. Here are the 2 methods
Hot and fast I smoke for 3 hours at 300. I then wrap in foil and cook for another 3 hours at 350. It’s almost foolproof how well this works for me. The briskets are jiggly like jello and the fat cap has that nice pillow top bounce. The only thing lacking is the bark. It’s ok, but I’m sure we’ve all seen bark from foil. It’s just ok.
Method 2 is just traditional 250-275 till tender. Usually takes 10-12 hours. Sometimes I wrap in butcher paper and sometimes I just let it go. It never has that jiggle jello shake and the fat cap is pretty hard/crusty.
What am I doing wrong on the traditional method or how can I get a better bark using the hot and fast method?
Hot and fast I smoke for 3 hours at 300. I then wrap in foil and cook for another 3 hours at 350. It’s almost foolproof how well this works for me. The briskets are jiggly like jello and the fat cap has that nice pillow top bounce. The only thing lacking is the bark. It’s ok, but I’m sure we’ve all seen bark from foil. It’s just ok.
Method 2 is just traditional 250-275 till tender. Usually takes 10-12 hours. Sometimes I wrap in butcher paper and sometimes I just let it go. It never has that jiggle jello shake and the fat cap is pretty hard/crusty.
What am I doing wrong on the traditional method or how can I get a better bark using the hot and fast method?