Probably one of the best pieces of advice, I remember my first brisket I followed directions to a tee "wrap at however so temperature" etc Each brisket cooks differently and it takes time to master
Thank you!!! I'm @ 159°F as of right now. I've only done 5 briskets In my time smoking. My bark isn't set yet. All my previous didn't come out the way I wanted. This one is turning out great so far.
I am currently on my 2nd brisket attempt and im sitting at 160 degrees. 1st attempt went terribly wrong and was terminated at around the 3 hour mark so this is going to be my first completed brisket. Been looking forward to this day for a really long time and now its here. Feels good man.
165 is typically pre stall and going to be way too early 95% of the time. Still a lot of moisture in the meat at 165, and wrapping that early will almost guarantee bark loss. You’re typically going to warp closer to 180 once you’ve pushed through the 155-170 stall.
My goodness, sounds like you’ve been to one of my barbeque classes. 😄😄😄. I’m sure like to know where this “wrap at 165” came from, I never heard it until about five years ago and now it’s everywhere. Great content as always!
Wrapping in aluminum foil is often referred to as the “Texas Crutch” because it can help speed up the cook. I’ve never heard butcher paper referred to as a crutch, but I’m sure someone likes to complain lol
@@MarriedtoBBQ great incite and information as always, you actually think about how to explain information to people who aren’t that familiar with barbecue and I’m sure a lot of people appreciate that!
@@epistemologyphilosophy7791 I get so much hate on this app, but yeah - my main goal on my other platforms (TikTok and IG) is to be a teacher. I don’t ever say my way is the only way, but I’ve been smoking meat for a long time and I like to share what I’ve learned ❤️
You're missing out. Straight up. Wrapping is your chance to take a great brisket into an amazing brisket. Plus this is where you can add extra flavor to infuse. Beef tallow, butter, duck fat, add that to the wrapped product. Makes it next level
@@nathanael5606 it seems to happen regardless of rub but last time it was Hardcore Carnivore black and half of the bark on the fat cap side got ripped off. This was after a several hour rest too
@@jsb2277b One possibility is that you are wrapping too early. If you wrap early, too much fat will render inside of the paper causing the bark to loosen and sometimes fall off
Alright dumb question from a non-american wanting to try low-n-slow smoking : Why do we need to wrap the meat, what happen if i didnt wrap it, what does it do exactly? Also what's the different between using aluminium foil vs butcher's paper? Thanks! Sorry if it's a bit mundane
Texture and flavor is more important than a damn bark and wether the bark is soft or hard you still have the flavor so it’s really not that important just my opinion only cooked over 75 briskets for different occasions
Basically set it & forget it. Set temp probes in it. Do something else around the house & check on it occasionally. Heck, you can set it to cook while you sleep if you know what you're doing tbh lol.
I used to buy it under $1.90 lb less than 10 years ago, man it got expensive. It’s however a cheap way to feed many people. I honestly grind Brisket for burgers or Brisket + pork butt for sausage.
