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I used to think wrapping brisket was cheating until I tried it on a 16 hour cook
I fought against wrapping for two years because I wanted that pure bark. Then I finally did it during a rainy cook last month and the meat came out way more tender without losing much bark at all. Has anyone else had that same stubborn mindset about a technique they later changed?
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price.ray3d ago
I was on the "no wrap or die" team for like 4 years myself. Finally caved during a cold snap last winter and the brisket came out better than anything I'd done before, so I guess I was just being hard headed for no reason.
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michaelgrant3d ago
Whoa hold on, wrapping brisket isn't cheating. It's just a different tool for a different goal. You're not losing bark either if you do it right. The real trick is waiting until the bark is fully set before you wrap, usually around the stall. If you wrap too early you get that mushy steamed meat, but if you wait until the color is dark and the surface feels dry to the touch, you lock in moisture without ruining your bark. I fought against the crutch for three years myself, stubborn idiot that I am, until I finally realized a 16 hour cook needs all the help it can get. The rain forcing your hand was probably the best thing that happened to that cook.
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