Recent content by Joe R Parker

The temperature can actually drop during the stall. I usually wait til it's pushed through the stall before I wrap, and I've never run into that. Maybe next time wait til it's thru the stall befor wrapping. It'll also help develop a better bark. On top of all that, you'll worry less about the...

Thanks - yeah mine is pretty dry as well before getting in to the cooker. I usually dry brine it overnight AT MINIMUM in the fridge to help. I think the water pan may have been the culprit. :confused:

I misspoke - second cook on my bullet. Not my second cook ever...whoops. I wrap in butcher paper (the brisket, not the pork. I copy Aaron Franklin). I am going to go with no water next time, since it is humid down south. see how that goes. thanks guys!

i only wrapped because i couldn't wait anymore. what i am saying is - the bark was waaaaaay underdeveloped, compared to previous cooks. also i use coarse black pepper - 16 mesh.

Only S&P - my usual. did not wrap until it got to be crunch time and i needed to have it done in time for dinner. Normally I don't wrap until bark has formed. I don't worry about temp until the bark has formed or has started forming, at least.

First time poster here. Did my second cook on my 18" memorial day weekend. Cooked a 14# packer brisket and a 12# pork butt. ran b/w 250-275 for around 11 hours. water in the pan, lump charcoal, hickory chunks. My question is....neither really developed a quality bark. Any ideas as to why?