Left a brisket on unwrapped for 6 hours and it actually turned out better

I always wrapped my brisket around hour 8 or 9, but last Saturday I got distracted doing maintenance on my pit and let it ride unwrapped all the way through the stall. The bark ended up so crispy and deep black I couldn't believe it, and the meat stayed way juicier than I expected. Has anyone else tried skipping the wrap on a whole packer?

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2 Comments

beth_stone2mo ago

Honestly, that bark sounds like a total game changer. I have been leaning more towards no-wrap myself lately, the texture is just different. The fat renders down so much better when it's not steaming inside paper or foil. Gotta try that full stall next time for sure.

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robertsmith2mo ago

The no-wrap method really does change everything once you commit to it. That full stall is where the magic happens, all that fat just slowly melts away instead of getting trapped. You end up with a bark that's almost like a crust, crunchy in a way you just don't get with wrapping. Once you go that route, going back to paper or foil feels like you're cheating yourself out of the best part.

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