Finally got my brisket bark to actually stay on

For years I'd wrap in foil and end up with a soggy mess. Switched to butcher paper after watching a Franklin Barbecue video, and the difference is night and day. Anyone else have a simple switch that fixed a long-running problem?

3 comments

3 Comments

brian32824d agoMost Upvoted

My buddy swore by his fancy thermometer until he tried the cheap oven probe, now his chicken is perfect every time.

sean_torres7124d ago

Had a similar thing happen with my old meat thermometer. The fancy one kept giving me weird readings, switched to a basic digital probe from the grocery store and suddenly my pork chops weren't dry anymore. It just sits in the oven the whole time. Maybe the simple ones are just more reliable for basic stuff.

the_jordan24d ago

That butcher paper trick is a total game changer. It lets just enough steam out so the bark sets instead of getting soggy. Honestly, some of the best barbecue advice comes from those old school methods. Fancy gear is nice, but sometimes the simple fix is right in front of you. Sticking with what works is half the battle.