Picked up a tip from a competition pitmaster about wrapping brisket

Caught a quick chat with a guy who placed 5th at the American Royal last year, and he said he stops wrapping brisket once the stall hits 170 instead of waiting. Tried it on my last cook with a 14lb prime packer and the bark came out way crunchier. Anyone else adjust their wrap temp based on the cut?

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2 Comments

anthony4264mo ago

No way, 170? That's wild man. I always heard you gotta baby it through the whole stall, not jump ship that early. Definitely gonna have to try that, my bark's been coming out more like leather lately.

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betht324mo ago

Kinda depends on your gear setup too though, right? What smoker are you running and what temp do you normally hold? Because I swear some of these cheaper offsets just cannot hold temp low enough for a 170 stall without choking the firebox too much and getting nasty smoke. Bark turning leathery usually means it dried out from too much airflow or heat before the fat rendered. Did you try spritzing more often or wrapping sooner?

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