Overheard a Pitmaster talking about his wrap method and it clicked

I was at a comp in Kansas City last weekend and one of the guys from a top team said he stopped wrapping his brisket in foil at 165. He switched to butcher paper at 170 and his bark was way better. I tried it on my last two cooks and the difference was night and day. Has anyone else messed with the timing on their wrap temp?

2 comments

2 Comments

charlienelson25d ago

Are you telling me there's actually a trick to getting that perfect bark without drying it out? That's wild, man. I've been wrapping at 165 with foil for like two years and wondering why my bark was always kinda soft. Switched to paper at 170 on my last brisket and the difference was honestly unreal. The crunch factor alone made it worth ditching the foil for good. Thanks for sharing this, seriously.

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elliotadams25d ago

Man that foil trap is so real, glad you found the light.