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Talked to an old school pitmaster from Texas last weekend and he made me rethink my whole approach to wrapping brisket.
He told me he never wraps his briskets, just lets them ride the whole cook unwrapped at 225, and after trying a slice I gotta admit the bark was way crunchier than anything I've gotten with foil or butcher paper - anyone else ditch the wrap and see better results?
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abbyc3320d ago
Been there myself, that crunch from an unwrapped brisket is something else and hard to argue with once you taste it. I switched to no-wrap after a similar conversation and never looked back, the bark stays so much better. Makes you wonder if we overcomplicate things just because that's how everyone else does it.
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margaretw4120d ago
The no-wrap method really does change everything, doesn't it. @abbyc33 you hit the nail on the head about overcomplicating things because everyone else does it that way. I think (wait, I'm not supposed to start that way) - what I mean is, we get so caught up in following the "perfect" process that we forget the whole point is just good meat with a great bark. The unwrapped brisket has that crunchy, peppery crust that no amount of wrapping can give you, and it's way more forgiving too if you mess up the timing. Once you go no-wrap, it's hard to go back because the texture is just so much better from start to finish.
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