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TIL a pitmaster in Austin changed my mind about wrapping brisket
I always thought wrapping brisket in butcher paper was just a trick to speed things up and made the bark soggy. Then I watched a video from a guy at Franklin Barbecue who compared two identical packers, one wrapped at 165 and one not. After 16 hours, the wrapped one was way more tender and still had a solid bark, while the unwrapped one was a bit dry. The key was he used a specific brand of paper and let it rest for a full 4 hours after. Anyone else have a wrap method that actually works without ruining the bark?
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wyatt_thomas6mo ago
Hold up, you said a FOUR hour rest? That's the part that got me. I can barely wait an hour before I start picking at it. Four whole hours just sitting there, smelling up the kitchen, and you're not supposed to touch it? That's some next level patience I don't have. I guess that's the real secret they don't tell you.
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jenny3916mo ago
Yeah that four hour rest thing got me too. I used to think it was just for restaurants that needed to hold food. But I tried it once when I had people coming over late, and man... the difference is real. The brisket just holds onto all its juices and gets so tender you don't even need a knife. Now I plan my whole cook around that rest time.
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abby_wilson516mo ago
No kidding, I was the same way about long rests. Always figured it was just a fancy chef trick until I got desperate one time and let a pork shoulder sit for three hours. Total game changer. Wyatt_thomas, I get the struggle, but honestly wrapping it in towels and shoving it in a cooler makes the wait way easier because you can't smell it as much. That extended rest lets everything relax and reabsorb in a way that just doesn't happen in an hour. Now I'm a total believer, even if it means eating at 9 PM.
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