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Finally figured out why my brisket bark was always too soft
I was watching a video from Aaron Franklin where he mentioned the importance of the smoker's airflow, not just the temp. I realized I was keeping my water pan too full, which was steaming the meat instead of letting it dry out and form a crust. Anyone else have a simple airflow trick that made a big difference?
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young.ryan5mo ago
Franklin's airflow thing is overrated, and @miller.thomas cracking the lid just wastes heat.
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sean_barnes245mo ago
Cracking the lid works for me too.
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