Why does nobody talk about how much better my brisket got after I stopped wrapping it in foil at the stall?

I used to wrap my briskets in foil at 165 degrees like everyone said, but after a competition in Lockhart last year where a judge told me my bark was 'soggy', I switched to just letting it ride unwrapped on my offset and the bark is now like black pepper candy.

2 comments

2 Comments

wren3071mo ago

That soggy bark comment would have killed me. How long does your cook take now without the wrap, and do you have to babysit the fire more to keep it from drying out? I'm always worried about the meat getting tough if I skip that step.

paul3301mo ago

Worrying about the meat getting tough is the exact reason I stopped wrapping. The wrap steams it, which can actually make it mushy. A good bark acts like a shield, and keeping a steady fire is way easier than messing with paper.