TIL my uncle was right about wrapping brisket

My uncle Frank always said, 'Wrap it at 165, not 180, or it'll dry out.' I ignored him for years, thinking the longer bark time was better. Last weekend I tried his way on a 14-pound packer and the difference was crazy, it stayed so much juicier. Anyone else have a wrap temp they swear by?

3 comments

3 Comments

richard_hayes1727d ago

Frank's got a point with that 165 wrap. The stall really kicks in around that temp, and wrapping then pushes through it while keeping all the steam and juice inside. I've found butcher paper works better than foil if you want to keep the bark from getting too soft. It's a good balance between a tender finish and not ending up with a pot roast texture.

mason_lee27d ago

Remember my neighbor tried the foil wrap last summer and his brisket came out steaming like a soup can. He was so mad he almost gave up smoking for good. Switched to butcher paper like you said and it saved his next cook. That bark stayed put but the meat still pulled apart easy. Makes me wonder how many people quit before they find that middle step.

faith50418d ago

Butcher paper is the game changer for keeping bark intact.