My brisket is typically moist because I smoke it then move it it the oven for overnight cooking...very moist but the bark gets mushy and regardless of me thinking I'm over seasoning the outside...still don't have the flavor I'm looking for...more salty...thoughts?
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Brisket moist but needs more flavor and harder crust
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I use the dry brining technique found here on AR.com and Meathead's Big Bad Beef Rub. The flavor is awesome. As far as the crust goes, I posed that very question yesterday. I have a brisket in the smoker now and will follow the advice I was given and wrap in foil at 175°, well after the stall.
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