After 4 briskets, I'm done with the 'wrap at 165' rule

I followed the common advice to wrap my brisket in butcher paper once it hit 165 degrees internal. The first three times, the flat came out dry and tough. Last weekend, I ignored the temp and wrapped based on bark and feel, which for me was around the 4 hour mark. The result was the best brisket I've ever made, with a perfect bark and juicy meat. I think the strict temp rule is for people who can't read the meat yet. Has anyone else moved away from temp-based wrapping?

2 comments

2 Comments

jake_kelly241mo ago

Agree completely, the number on the thermometer is just one clue. You have to watch for the fat to start rendering and the bark to set right. That visual check has never failed me when the clock or temp feels off.

troykim1mo ago

Exactly, the eye test beats any probe.