the_drew•1mo agoMost Upvoted

I thought wrapping brisket in foil was a cheat until I tried it on a 16-pounder

For years, I called the Texas Crutch a shortcut for people who couldn't manage their fire. Last summer, I was cooking a 16-pound packer brisket for a family party and it hit a stall that just wouldn't quit after 8 hours. I finally gave in and wrapped it in heavy-duty foil with a splash of beef broth. It powered through in 2 more hours and came out way more tender than my usual bark-only method. Anyone else have a trick they fought against that actually worked?

3 comments

3 Comments

viola_lopez301mo agoTop Commenter

Right? I fought wrapping for so long because I wanted that perfect bark. But then you realize, who cares if the bark gets a little soft if the meat is falling apart tender? I started adding a little tallow to the foil wrap too, just a spoonful. It's like a steam bath for the brisket. Breaks down all that tough stuff without drying it out. Why did I ever think fighting the stall was some kind of badge of honor?

the_susan1mo ago

Honestly, same. I used to be so stubborn about it. Tried the tallow trick last weekend and it was a total game changer, the meat just melted.

angelaw781mo ago

Ugh, I'm still not sold. That soft, steamed bark is a total deal breaker for me. I'd rather wait out the stall for hours and get that real, crunchy bark all over. The texture is half the point of smoked brisket.