PSA: Salt and pepper is not a rub, and a 4 hour brisket rest fixed my bark problem

Drew Scott · 2026-10-09T05:00:02.849513+00:00

I was pulling pork butts at 205 and slicing them right away, and every one came out dry with mushy bark. Started wrapping in foil with a splash of apple juice and holding them in a cooler for 4 hours (still above 140 when I checked), and the bark set up like glass. Anyone else holding longer than 2 hours, or am I overdoing it?

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PSA: Salt and pepper is not a rub, and a 4 hour brisket rest fixed my bark problem | BBQ Pitmasters - Chatter Central