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Vent: my brisket bark went from black to gray in 4 cooks and I think I know why
I switched from a heavy 50/50 salt and coarse pepper rub to a lighter pre-mixed one back in March, and by the fourth cook on my offset the bark came out gray and soft instead of that dark crusty shell I used to get at my backyard spot here in Nashville. Turns out I was also wrapping about 10 degrees earlier than I used to, so the meat never got that dry surface time to set up right. Has anyone else had a lighter rub kill their bark, and did going back to straight coarse pepper fix it?
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