Pro tip: My uncle told me to wrap my brisket at 150 degrees, not 165

I tried it on a 14 pound packer last weekend and it came out way too dry and tough. The bark was soft and the meat was overdone. Anyone else have a specific temp they swear by for wrapping?

3 comments

3 Comments

paigem451mo ago

Can't believe you wrapped a whole 14 pound packer at 150.

riverreed29d ago

Wow, 150? That seems crazy low to me, @finleyw99

finleyw991mo ago

Wrapping at 150 is a solid move for a big brisket. It lets the fat render slowly without the meat drying out. That low temp builds a better bark before you even put it in the paper. Plenty of championship pitmasters wrap in that range to keep things juicy. It's about patience, not just rushing to get it done.