Bill Gillespie
TVWBB Fan
I just did my first High Temp Brisket, it came out Awesome!! my only problem was, the bark was not as crispy as I would have liked it, but the flavor of the meat was fantastic. My question is: would the brisket dry out, if after you unfoil it, put it back on the smoker for about 30-60 mins just to crisp up the out side. I was able to get about 2 cups of liquid from the tray I had used to put my brisket in to foil.I was wondering if it did dry out you could always brush on some of the liquid to moisten up the meat a little. the reason for asking is I compete up here in the Northeast, and did not know if not having a crispy bark would hurt me in the judging.