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My brisket used to be a dry hockey puck until a guy in Austin told me to wrap it in butcher paper at 165, not foil.
I was so stubborn about the 'no wrap' method for years, but that one tip changed everything. The bark stays way better and it's still super juicy. Anyone else have a simple trick that totally flipped their results?
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lee5826mo ago
What temp are you pulling it to rest? I found going to 203 and letting it sit in a cooler for a few hours made a huge difference. The carryover cooking finishes it perfectly without drying out.
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blake_cooper4mo ago
Ha, 203 works but I usually pull at 201. That extra two degrees can sneak up on ya.
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emmashah6mo ago
Oh man, the butcher paper wrap is a total game changer, right? I was the same way, thinking foil was the only option. And @lee582 is spot on about the rest too. I started pulling at 203 and using a cooler, and it's like the meat just relaxes and gets even more tender. That wait is brutal but so worth it.
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