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Pro tip: I was wrapping my brisket way too early for years
A judge at a Memphis contest told me my flat was dry and asked about my wrap temp, which was 160. I started waiting until 175 and the texture is completely different now. What's your usual wrap point for a packer?
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pats2316h ago
Man, that judge basically gave you the cheat code, lmao. I was doing the same thing, wrapping at 160 like a total rookie, and my flat turned into shoe leather. Waiting for that bark to really set around 175 makes all the difference, it's like the brisket just holds onto the juice better. Felixw68 is right, you dodged a lifetime of sad, dry brisket. Now I just poke the flat and wait for it to feel like soft butter before I even think about the butcher paper.
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