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So I finally tried the 'no wrap' brisket method after my uncle swore by foil
My uncle, a Texas native, always told me to wrap his brisket in foil after 4 hours to keep it moist. Last weekend, I decided to run a side-by-side test with a 12-pound packer cut. I wrapped one exactly as he said, and left the other one completely alone in my offset smoker for the full 14-hour cook. The unwrapped one had a bark so thick and crunchy you could hear it crack when I sliced it, while the wrapped one was just...soft. The flavor difference was huge, like comparing beef jerky to pot roast. Has anyone else had a family BBQ rule that just completely fell apart when you tested it?
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margaretj402mo ago
What temp did you run your smoker at for that unwrapped one?
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holly_price2mo ago
My neighbor runs a competition team and he never wraps. He says the stall is just the meat sweating and it builds the bark. I tried it once and got the best bark of my life, but my wife said the flat was a bit dry. Maybe it depends on the smoker? What temp were you running?
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