TIL my brisket finally didn't need sauce after three years of trying

Last week in my backyard, I pulled a flat off the smoker that was actually juicy all the way through. I think wrapping it in butcher paper at 160 degrees made the real difference. Has anyone else had that 'no sauce needed' moment with a specific cut?

2 comments

2 Comments

paulschmidt17h ago

My butcher paper wrap at 150 makes a better bark though.

troy49414h ago

Hey @paulschmidt, I hear you. I've found that if you wrap too early, you can steam the bark soft. I wait until the color looks right, like a dark mahogany, then wrap.