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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?
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lily51121h ago
What temp did you pull the brisket off at after wrapping? I tried the same method and pulled at 203 like usual, but the texture came out a little too soft for my taste. Thinking maybe I should pull it earlier next time, like 198 or so, to keep more of that bite.
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mia_fox982mo 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.
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