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DAE think wrapping brisket in foil at the 5 hour mark ruined my bark at the Memphis comp?
I was at the Memphis in May contest two weekends ago and pulled my 14 pound packer at 5 hours to wrap in foil because the stall hit hard at 165. The bark came out soft and steamed, not the crust I get from butcher paper, and I lost points on texture. Is it the wrap or did I just rush the pull, because I need to know before the next contest in Little Rock.
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the_robin3d ago
Did the foil get tight against the meat? Because thats what kills it for me every single time. I did the exact same thing at a comp in Texarkana last year, wrapped at 165 in foil cause I was scared of the stall, and my bark came out like wet cardboard. Switched to butcher paper after that and never looked back, the paper breathes just enough to keep that crust. Five hours for a 14 pounder isnt crazy either but foil plus the stall is a bad combo, its not always the timing its the wrap itself. Try paper at 165 next time in Little Rock and I bet your texture score comes right back.
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