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I hit 500 briskets cooked and still can't nail a perfect fat render every time
Everyone talks about wrapping at 165 or spritzing every hour, but after 500 briskets over 4 years in Austin, I think most of that advice is overrated. My best cooks have come from just letting the meat sit in a 225 degree offset with no wrap until it tells me it's done. The popular opinion online says to rush it, but I found my best results when I stopped caring about the clock and started trusting the feel. Has anyone else gotten flack for not wrapping and sticking to a straight cook?
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the_jessica3mo ago
Yeah I was the same until I tried it your way, total game changer.
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the_sarah3mo ago
Used to wrap religiously. Your way changed my whole approach.
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lunashah3mo ago
Same here honestly. I used to be so strict about wrapping every single time no exceptions. Then I saw your method and it clicked so much easier. Now I only wrap when I actually need to instead of just doing it out of habit. Saves so much time and frustration. I feel like I actually enjoy the whole process now instead of dreading it. It's wild how one small change in approach can make everything better.
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