25
I used to think wrapping brisket was a waste of time until a rainy cookout in Seattle
For years, I'd just let my brisket ride unwrapped in my offset smoker, thinking the bark was everything. I saw wrapping as a cheat, something that made the meat too soft. Then, about two years ago, I was doing a cook for a friend's party and it started to rain hard, dropping the temp in my smoker fast. I panicked and wrapped the brisket in pink butcher paper just to get it through the stall and save the cook. The result was a total shock. The meat was still juicy and had a great bark, but it was so much more tender than my usual stuff. It finished hours faster, too. Now I wrap every time after the bark sets, around 165 degrees. It just makes the whole process more reliable, especially when the weather turns. Has anyone else had a moment that made them switch from being a no-wrap purist?
2 comments
Log in to join the discussion
Log In2 Comments
mary6143d ago
Man, that is so real. I was the same way for the longest time, a total no-wrap snob about it. Thought it was just making steamed meat. Then my brother-in-law made one wrapped in foil for a big family thing, and I had to eat my words along with the brisket. It was just so much more consistent and didn't dry out at all. Totally changed my whole game. Now I see it as a tool, not a cheat.
10