"Quasimodo predicted all of this."
- Aug 29, 2011
- Reaction Score
Are you doing a whole packer?Yeah, that is what I tried at first, because I too like bark. Used to love burnt ends at Gates BBQ when I was in KC. Ran out of time, because I'm not patient enough to stay up to 2-3 AM, pulled it off just before midnight. So last time I tried crutching in butcher paper (less soggy than foil I'm told) then putting it back on naked to finish. With a pork butt there's no harm really in cranking the temp a bit to push through the stall. But I don't do that with brisket. What time do you start it? I'm sure that's my problem. I need to consider starting at night before bed.