Had a pitmaster from Tennessee tell me I was wasting time with my brisket wrapping method

He said I should just let the bark set naturally instead of using butcher paper at stall temp, and after trying it on my last cook I got a better crust and juicier meat, has anyone else ditched the wrap completely?

3 comments

3 Comments

casey8432mo ago

Try it unwrapped once but had to deal with a much longer cook time and drier flat.

wadebailey2mo ago

Yeah "drier flat" is what always scares me off from unwrapped. How'd you keep it from drying out, or was it just a lost cause?

king.aaron2mo ago

Honestly I started wrapping it in foil after the first hour or so with a little splash of beef broth in there. That keeps it from turning into shoe leather. You still get that good smoke ring and bark on the outside but the meat stays tender. Just make sure you give it enough time to break down, usually takes me closer to 10 hours unwrapped before I wrap.