the_rose•1mo agoProlific Poster

I was wrong about wrapping my brisket for years

I always wrapped in foil at 160 degrees because everyone said it was the Texas way. Then I saw a guy in Kansas City win a comp with a no-wrap brisket that had bark I could only dream of. Has anyone else ditched the wrap and gotten better results?

3 comments

3 Comments

olivia_rivera881mo ago

That Kansas City guy probably had perfect weather and a competition grade smoker. For us regular people cooking in a backyard, wrapping at 160 is a safety net. It keeps the brisket from drying out when the stall hits, which happens a lot more often than perfect bark. Skipping the wrap is a gamble that only pays off under ideal conditions. I tried it once and ended up with meat that was tough as leather. The wrap might not win prizes, but it gives you a juicy brisket every single time.

black.pat1mo ago

Saw my buddy try the no-wrap method last summer. He had a brand new pellet grill and everything. Took like 18 hours and the flat was completely inedible, just crumbled into dry bits. He was so mad he almost gave up smoking for good.

shaneb161mo ago

My last no-wrap brisket was so dry, I think I invented a new kind of jerky. I'm back to my foil safety blanket.