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Appreciation post: I was wrapping my brisket way too early for years
I was smoking a 14-pound packer last weekend and a buddy from Kansas City asked me what temp I wrap at. I said 150 degrees, like I always have. He just shook his head and said, 'You're missing all the bark.' He told me to wait until the bark is set and dark, which for me that day was around 175 degrees. The difference in texture and flavor was honestly night and day. Anyone else have a 'wait longer' tip that made a big change?
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keithgibson18d ago
Honestly, isn't that just how most things work? We get stuck doing something one way because it's what we know, and we miss out on the better result just a few steps further. It's like finding out you've been undercooking your whole life.
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Man, that's just life, always cutting things short before they get good.
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