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Overheard a guy at the hardware store say he never wraps his brisket
I was picking up some charcoal at Ace Hardware last Tuesday and this older guy was telling the clerk he just lets his brisket ride unwrapped the whole cook. I always wrap mine in butcher paper at the stall, so I was ready to argue. But he said, 'The bark gets so much better if you just let it push through, even if it takes a few hours longer.' I tried it on a 14-pound packer this weekend and, you know what? He was right. The bark was like crunchy, peppery candy. Anyone else skip the wrap on a long smoke?
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colesanchez6d ago
No way, you did a 14-pounder with no wrap?! I’m shocked it didn’t dry out. That’s a marathon cook right there, but I guess the bark is worth the extra babysitting.
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martinez.ryan6d ago
Yeah @colesanchez, the key is keeping the temp real low and steady. Spritzing with apple juice every hour or so helps a ton too.
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