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My uncle told me to wrap my brisket at 150 degrees, not 165
He swore by it for years, said it made the meat more tender. So last month, I tried it on a 14-pound packer from the local butcher. I wrapped it in butcher paper right when it hit 150 internal, like he said. It came out dry and tough, like I steamed it instead of smoked it. Anyone else have a family member give them advice that just ruined a good piece of meat?
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jaden6920d ago
Honestly, your uncle's magic number sounds like a family curse.
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oliver_mitchell20d ago
My cousin had the same thing happen with a pork shoulder, followed his dad's old timing exactly and it was a total mess. Read a forum post once where a guy said wrapping temp depends more on the look of the bark than the number on the thermometer. Your uncle's magic number might work in his smoker with his weather, but it just doesn't translate. It's frustrating when a trusted tip ends up wasting a good cut of meat.
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terry_butler5d ago
Yeah, that "trusted tip" thing gets me. My neighbor swore by a specific charcoal brand and my brisket tasted like lighter fluid.
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