Loading…
5
Wrapped my brisket in foil at 165 for 2 years before someone at the Memphis comp asked why
Was cooking a 14 lb packer at a comp in Memphis back in April and a judge walked by my pit. He asked why I was wrapping at 165. I said that's what the internet told me. He just nodded and moved on. Next cook I let it ride to 180 before wrapping and the bark came out totally different. Crispier, darker, held up way better on the slice. Took me 2 years and probably 30 briskets to figure out I was wrapping too early the whole time. Anyone else wrap later than the old 165 rule, or am I the last one doing it this way?
1 comments
Log in to join the discussion
Log In1 Comment
sanchez.pat21d ago
Man, I have to disagree on this one. I've tried letting it ride past 170 and every time the flat comes out dry as a bone, especially on a long cook. The stall is real and pushing through it unwrapped just cooks the meat longer than it needs. I get better results wrapping right at the stall, around 160 to 165, then pulling when it probes tender. Bark is a little softer, sure, but I'd rather have a juicy slice than pretty bark any day.
1