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PSA: Stop wrapping your brisket in foil at 165 and calling it a Texas crutch
I judged a small backyard contest in Amarillo two weeks ago and 6 out of 9 teams pulled their packers off the smoker at exactly 165 internal, wrapped them tight in foil, and slid them back on. Every one of those briskets came out tasting like pot roast with a bark that peeled off in one wet sheet. The guys who let it ride to 175 before wrapping, or just went naked the whole cook, took the top 3 spots. I know the crutch is a real tool for pushing through a stall, but wrapping too early steams the bark before it ever sets. If you're wrapping at 165 because a video told you to, try 175 next time and tell me the flat doesn't come out better. What internal temp are you all actually wrapping at?
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taylor.betty2d ago
Six out of nine teams wrapping at exactly 165 is wild to me. That number gets passed around online like it's some magic switch, but all it does is trap steam and wreck your bark. I did my first packer that way and the outside came off in one soggy piece, straight into the trash. Once I started letting it ride to 175 the flat got way more tender and the bark actually held up. 165 is way too early, plain and simple.
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