TIL most people at my local comp rush the wrap on brisket

I was at the Kansas City BBQ Society event last weekend, and I saw at least five teams pull their briskets to wrap after only 3 hours. That's way too early (you know, before the bark even sets). I've found that waiting until the stall, usually around 5 or 6 hours in, gives you a much better bark and a more tender flat. It's a small timing thing, but it makes a huge difference in the final texture. Has anyone else noticed teams rushing this step lately?

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3 Comments

the_shane6mo ago

Been there, done that. It's a tough lesson to learn the hard way.

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grace_hunt846mo ago

My first brisket was so dry I could have used it as a chalkboard. I definitely wrapped way too early out of panic. Now I just set a timer and try to ignore the smoker until it hits the stall.

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the_jake5mo ago

I've definitely been there with the "panic wrap" - my first brisket came out like shoe leather because I opened the smoker every 15 minutes to check on it. It took me a few tries to learn that waiting for the stall is the hardest but most important part. Setting a timer and walking away is probably the best advice for any beginner.

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