We cooked at 18# brisket last night and it was really moist but the crust was really hard. We haven't experienced this before. It was a prime brisket by Swift from Costco.
We changed a couple of things on this cook.
1. Used all fruit wood.
2. Spritzed it with a little crown royal twice.
3. Cooked it in 10.5 hours oppose to our regular 16 hour cook.
Thoughts as to why the bark was so hard?
Thanks!
Stephanie