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Watched a pitmaster in Lockhart flip his brisket at hour 9 and I've been doing it wrong ever since
I was at Kreuz Market in Lockhart last summer and this old guy running the offset smoker let me hang around for a bit. He pulled his briskets at the 9 hour mark, wrapped them in butcher paper, and put them back on for another 4 hours at 250. I had always been pulling at 8 hours and resting in a cooler without the wrap step. The bark on his was way darker and the flat was still juicy somehow. So does anyone else wrap at 9 hours or do you all go by internal temp instead?
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dixon.amy16d ago
Man, going by time instead of temp is asking for trouble because every brisket cooks different depending on size and the smoker. I've always gone by feel and internal temp around 200 to 205, wrap or no wrap it's gonna tell you when it's done.
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