I'm barkin over here!!

[rbenson30]

Hello Pit Pals!
I've been cooking on my XL Oval for 2 years now and still consider myself a novice, although my technique and results are coming along pretty good! Because of my work schedule, I don't get to concentrate on the important stuff as much as I would like. Last night, I had a very good cook. I had friends over (for the Cubs game), and made a 4lb brisket flat, a pork shoulder (pulled pork), a whole chicken & a slab of baby backs. I had everything done before my friends arrived and wrapped all in foil, blanket and stuck in a cooler. before serving, I put everything back onto the smoker to heat up, still wrapped in foil. Then I sliced, pulled, chopped and served it all up piping hot.
Here's my question... How do you hold bbq wrapped up and waiting, then retrieve a crispy bark? Is this possible?
Thanks! and any feedback is appreciated and will be put to very good use!!

[AZRedneck]

You can remove it from the wrap then throw it back on the heat for a few minutes to crisp it back up a bit.

[smokinfatties]

Hello! And Welcome!

Try pink unbleached/unwaxed butcher paper instead of foil, that tends to keep the bark crispier than foil in my opinion. I have heard of others reheating unwrapped at the end to crisp up bark... but i haven't tried it myself.

[Spinaker]

I agree with smokinfatties . You can throw it back on the heat for a bit get that bark to wake back up a bit. A hot oven is always an option once the Pit had gone out. Hit it with the broiler quick but watch it carefully. That's a lot of grease under that element!