Just had a competition judge tell me my bark was too chewy and it made me rethink my whole wrap process

They said I was pulling my pork butts at 203 instead of letting them ride to 210 and spritzing every 45 minutes, and now I actually get that crispy bite-through texture instead of leather, anyone else had to adjust their timing after feedback?

3 comments

3 Comments

thea6021d ago

Spritzing every 45 minutes changed my whole game too. I used to think higher temps meant mush but I was dead wrong. 210 with consistent spritzing gives that perfect snap without drying it out.

noahgreen1d ago

Wait, so you're telling me my 203 pork butt was basically beef jerky with sauce? Guess I gotta apologize to all those judges I've been feeding leather to for years.

the_brian3h ago

207 is where the pull happens man, I don't know who started this 210 trend but that's just old meat waiting to happen. Spritzing every 45 minutes sounds like a part time job, I'm trying to drink beer and watch a football game not babysit a brisket every hour. If your bark was chewy you probably just chopped it too fine or didn't rest it long enough in the cooler. People act like 7 degrees is the difference between winning and going home, it's really not that deep.