Used to think wrapping brisket was cheating, but a trip to Austin changed my mind

For years I was a no-wrap purist, thinking it gave the best bark (even if it took 16 hours sometimes). Then last month I visited a famous spot in Austin, and the pitmaster there told me he wraps with butcher paper at 165 degrees internal. He said, 'The stall isn't a test of patience, it's a sign to protect the meat.' I tried his method on my offset smoker this past weekend, and my brisket was way more juicy without losing much bark at all. Has anyone else switched from no-wrap after a specific experience?

2 comments

2 Comments

the_sarah1mo ago

Yeah, same thing happened to me in Houston.

mia_fox981mo ago

Wait, you held out for SIXTEEN HOURS without wrapping? That is some serious dedication, man. I would have caved way sooner just from being hungry. The bark must have been like armor. But hearing a pitmaster in Austin say that about the stall is a total game changer. It makes so much sense when you put it that way.