TIL a trick about brisket from a guy in Lockhart

A cook at Black's BBQ told me to wrap my brisket in butcher paper at 175 degrees, not 160 like I'd always done. I tried it last weekend and the bark was way better, not soggy at all. Has anyone else found a specific temp that works better for wrapping?

4 comments

4 Comments

lucast811mo ago

Bro science alert! We're really out here taking brisket wrapping advice like it's a religion now. Next thing you know they'll be telling us the exact cloud cover needed for perfect smoke rings. I tried the 175 wrap last month and my brisket came out drier than my granddad's humor. Maybe my smoker just runs hot, but honestly I'm starting to think the best temp is just whenever the bark looks good to you.

williamw755d ago

I get what you're saying about the bark looking right being a good guide, but I've had the opposite luck with wrapping. For me, waiting until the bark sets has been more reliable than chasing a specific number. My smoker runs pretty consistent and the 175 wrap dried out my last couple cooks too, but I actually had better results wrapping closer to 165 when the fat started rendering.

the_pat1mo ago

Wait you wrapped at 175? That's crazy early man, no wonder it dried out.

smith.elliot1mo ago

My last brisket hit 175 too early and lucast81 is right about the bark.