Hot take: I used to think wrapping brisket was for people who couldn't manage a fire

Last weekend, I smoked a 14-pound packer on my offset and decided to wrap it in butcher paper at 165 degrees, something I'd always refused to do. The bark was softer than I wanted, but the flat was the juiciest I've ever made, no dry spots at all. I learned that a perfect bark isn't the only goal, and sometimes you trade a little texture for a lot of moisture. Anyone have tips for keeping a firmer bark when you wrap?

3 comments

3 Comments

eric_adams115d ago

Yeah, that softer bark is the trade-off. Try wrapping a bit later, maybe around 175, to let the bark set up more before the steam hits it. A good heavy paper helps too, it doesn't trap as much moisture as foil.

rodriguez.mia5d ago

Wait, you skip the wrap sometimes?

eric_adams115d ago

Honestly, I've even skipped the wrap entirely on some cooks for that reason.