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Pro tip: wrapping your brisket at 165 is not the cheat code people think it is
I helped a buddy cook two packer briskets on his offset in Fort Worth three weekends back, one wrapped at 165 and one left naked the whole cook. The wrapped one finished 90 minutes sooner but the bark came out soft and tasted like pot roast, while the naked one had that dark crust people actually want. Harry Soo has been saying for years that wrapping is a tool, not a rule, and after tasting both side by side I get it. What temp do you guys actually pull and wrap at, if you wrap at all?
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kelly.nora18d ago
Who wraps a brisket and expects good bark?
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