Thread: Food and Drink Smoking Brisket & Pulled Pork
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Old 11-17-2012, 11:03 AM   #18
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Quote:
Originally Posted by Omaha View Post
I foil my ribs towards the end but I smoke them again for about an hour to crisp them back up.
Yeah, I've found ribs firm up a bit better than a brisket after foiling, but you can certainly apply the same technique if you have time. A wet rub also works well with a high heat brisket to create some bark.
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