29
Rubbed my brisket the same way for 5 years until I saw a 15 degree temp swing ruin my bark
3 comments
Log in to join the discussion
Log In3 Comments
willowg881mo ago
12 hours of rest makes everything in life work better.
8
laura_chen411mo ago
Saw a competition cook swear by letting the rub rest on the meat overnight before the cook, wonder if that helps lock in that bark when temps go wonky. Heard it makes a big difference with moisture control.
2
annajenkins1mo ago
I read somewhere that the salt in the rub basically starts breaking down the meat fibers overnight, which helps it hold onto moisture better during a long cook. @laura_chen41, a buddy of mine who does comps says he’s had way less trouble with bark cracking off since he started doing a 12-hour rest on his shoulders. The key is making sure the rub isn’t too salty or it’ll dry the meat out instead.
-1