Loading…
8
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
Log in to join the discussion
Log In3 Comments
casey8435mo ago
Try it unwrapped once but had to deal with a much longer cook time and drier flat.
4
wadebailey5mo 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?
5
king.aaron5mo 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.
6