DAE think the 'Texas crutch' is a total cheat for brisket?

I wrapped my last brisket in butcher paper after 5 hours, like everyone says, and it came out steaming like a pot roast, zero bark. My buddy in KC said I probably wrapped it too early, before the fat had fully rendered. Now I'm thinking of just going no-wrap next time, even if it takes 18 hours. Anyone else ditch the wrap and get a better crust?

3 comments

3 Comments

dakotas5415d ago

Actually, the wrap traps steam. That's the point.

mary37215d ago

Oh man, that steaming pot roast feeling is the worst! Totally been there myself. Wrapping too early is a surefire way to ruin the bark, like your buddy said. I tried the no-wrap method on my last one and it took forever, but the crust was unreal, totally worth the wait. Just make sure you've got enough fuel and maybe a good book to read!

the_max5d ago

My last no-wrap brisket was so dry I could have used it as a doorstop! I'm clearly still figuring out that perfect timing myself. Maybe the trick is just a much later wrap, like only for the very last part of the cook.