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Appreciation post: the 6 month difference between my brisket from last fall and the one I pulled off Saturday in Waco
Back in October I was wrapping in foil at 165 and getting pot roast texture, then a guy at the HEB parking lot cookoff told me to switch to butcher paper and stop chasing 203 exactly. Saturday's flat finally had that clean bite through and jiggled right, has anyone else noticed the wrap change alone made that big a jump?
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shane_perry291mo ago
Man I spent like two years treating 203 like it was the finish line of a marathon, pulling stuff off and wondering why it was dry every single time. Switched to butcher paper mostly because I ran out of foil one cook and was too lazy to run to the store, and wouldn't you know it that was the fix all along. The paper lets the bark breathe while the foil just steams everything into mush. Now I pull when it probes like warm butter and don't even look at the number. That HEB parking lot guy deserves a statue.
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