Back in 2015 I thought wrapping a brisket was cheating

I saw a guy in Kansas City use butcher paper and was sure it would steam the meat. After my third dry brisket, I tried it and got the most tender cook of my life. What's something you were totally wrong about on the pit?

4 comments

4 Comments

the_drew18d agoMost Upvoted

Wait, you were only spritzing every hour? I have to do it like every 30 minutes or the sugar in my rub starts to scorch. My last cook I got distracted for an hour and a half and the bark went from perfect to almost black and bitter on one corner. It's a pain but it works.

susan_adams24d ago

Guess my stubbornness makes for some dry brisket... @quinn_reed17 was right about spritzing too.

quinn_reed1724d ago

My buddy in Austin swore by spritzing with apple juice every 45 minutes. I thought it was pointless and just cooled the meat. Tried it on a pork shoulder last summer and the bark was way better, never got that bitter burnt taste.

kim_ramirez324d ago

My uncle in Houston does the same thing with a 50/50 mix of apple cider vinegar and water. I was sure it was just making the cook take longer, but then I tried it on some beef ribs. The bark set up so much nicer, and it kept the outside from getting that dry, almost leathery texture. I spritz about every hour now, but only after the first three hours when the rub has really set. It makes a huge difference in how the final crust turns out.