Tried wrapping a brisket in butcher paper after 5 hours instead of 8

I was cooking a 16 pound packer and the temp was climbing too fast. Wrapped it early to try and save it, around 175 internal. The bark ended up way softer than I wanted, almost mushy in spots. Learned that timing the wrap is more about bark set than a set clock. Anyone else mess up a wrap time and find a sweet spot for bark?

3 comments

3 Comments

reesej2722d ago

Man, I used to be all about that strict temperature rule for wrapping. But after my last brisket came out with bark like wet cardboard, I'm totally with you on the bark set thing. It's not about the number on the thermometer, it's about that dark, crusty look and a texture that doesn't wipe off. If it's not set, you're just trapping steam and ruining all your work. My last good one I didn't even look at the clock, I just waited for that bark to look right.

felix41422d ago

My uncle runs a food truck in Austin and swears by the 165 degree wrap rule. He says the type of paper matters more than the timing. He switched from the pink stuff to that heavy peach paper last year, and his bark got way better even when he wrapped early. Maybe the steam thing is worse with thinner paper? I'm gonna test it side by side next weekend with the same brisket cut in half. What paper do you use?

laura84123d ago

Wrapping early is a total crutch for people who can't manage their fire. A good bark needs time and smoke, not a paper blanket. My last brisket hit 180 before I even thought about wrapping, and the bark was like black pepper crust. Rushing the wrap just steams your meat. Maybe the problem wasn't the clock, but the cooker running too hot.