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Vent: I once dismissed wrapping meats during the stall, now I'm a convert | BBQ Pitmasters - Free To Speak

Vent: I once dismissed wrapping meats during the stall, now I'm a convert

For a long while, I insisted that letting meat power through the stall without any intervention was the only way to achieve authentic bark and flavor. A couple of seasons back, I stubbornly smoked a pork shoulder without wrapping, and it took nearly five hours longer than planned, frustrating my guests and stressing my schedule. After that mess, I begrudgingly tried the Texas crutch with peach paper on a similar cut, and it not only cut my cook time by a third but also kept the meat incredibly moist. I've since observed a clear pattern among many respected pitmasters who strategically wrap to manage time and texture, especially for larger events. This method doesn't sacrifice smoke ring or taste if you time it right, just before the bark sets too hard. My perspective shifted from seeing wrapping as a cheat to viewing it as a smart tool for consistency. Now, I plan my cooks around that wrap window, and my results are far more reliable. It's a lesson in adapting technique to real-world constraints without losing the soul of the barbecue.

4 comments

4 Comments

price.ray6mo ago

My 14-pound brisket for the Fourth of July cookout was where I finally caved (after years of preaching the no-wrap gospel, mind you). I was facing a hard deadline with guests arriving, and the stall was threatening to push dinner into midnight snack territory. Wrapping in peach paper at around 165 degrees not only sped things up by a good four hours, but the bark stayed perfectly tacky, not steamed soft like I feared. Now I see it as part of the rhythm, a way to respect both the meat and the clock (and my sanity, honestly). That one adjustment turned a stressful marathon into a predictable, enjoyable process.

paulc916mo ago

Spritz aggressively with water or ACV until it hits 170, then wrap tight in peach paper. That stall is where all the moisture evaporates, so replacing some of it before you seal it in keeps the bark from turning to complete concrete. The paper lets just enough steam out to protect your bark while still powering through the stall.

nora_torres6mo ago

YES that "part of the rhythm" line hits SO true. My last brisket was a 16-pounder and wrapping in peach paper when the bark was set totally saved the schedule. It felt like a tool to manage the cook, not a cheat, and the meat was still IMPORTANTLY smoky and PERFECTLY tender.

lily576mo ago

Wrapping’s fine until you miss the smoky crust no-wrap gives.