My butcher talked me out of wrapping my brisket in foil, and I finally get why my bark was mushy

Rowan Roberts · 2026-09-18T06:30:04.791442+00:00

I was at Keller's Meat Market in Tulsa last Saturday buying a 14 pound packer and told the guy behind the counter I always crutch at 165. He said that's the problem, wrapping that early steams the bark you spent 8 hours building. I tried his way on Sunday, no wrap until it hit 175, and the bark came out dark and crunchy instead of wet. Anyone else run no wrap the whole cook, or do you still crutch at the stall?

Opinions Matter

Loading…

My butcher talked me out of wrapping my brisket in foil, and I finally get why my bark was mushy | BBQ Pitmasters - Opinions Matter