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An old timer in Amarillo told me to stop wrapping my brisket so early and it stuck with me
I was 22 and helping him run his offset at a cookoff in Amarillo, and he pulled my foil off a brisket at the 4 hour mark because he said the bark hadn't set. Now everyone I know wraps in butcher paper by hour 3 and chases that soft bite, and honestly his brisket still haunts me. Has anyone else noticed pitmasters these days wrap way sooner than they did 15 years ago?
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paul_lane8023d ago
Wrapping early is just cheating your way to tender mush.
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