the_rose•1d agoProlific Poster

I was wrong about wrapping my brisket for years

I always wrapped in foil at 160 degrees because everyone said it was the Texas way. Then I saw a guy in Kansas City win a comp with a no-wrap brisket that had bark I could only dream of. Has anyone else ditched the wrap and gotten better results?

2 comments

2 Comments

olivia_rivera881d ago

That Kansas City guy probably had perfect weather and a competition grade smoker. For us regular people cooking in a backyard, wrapping at 160 is a safety net. It keeps the brisket from drying out when the stall hits, which happens a lot more often than perfect bark. Skipping the wrap is a gamble that only pays off under ideal conditions. I tried it once and ended up with meat that was tough as leather. The wrap might not win prizes, but it gives you a juicy brisket every single time.

shaneb161d ago

My last no-wrap brisket was so dry, I think I invented a new kind of jerky. I'm back to my foil safety blanket.