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Watched a pitmaster in Austin wrap brisket at 175 internal, not 160
He said the extra time lets more fat render before the wrap traps the steam. My last brisket was way juicier when I tried it. Anyone else wrap later than the usual 160 mark?
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elliotm571mo ago
Wrapping later risks drying out the meat by letting too much moisture escape. The stall exists for a reason, and fighting it just makes the cook longer and tougher. Why fix what isn't broken with the standard method?
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diana_kim661mo ago
Wrapping early just locks in the juices and gets you through the stall faster...
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nguyen.blake1mo ago
Exactly, I tried rushing it once by wrapping early and the bark turned out soggy. I mean the whole point is that tough bark and juicy inside, right? Letting it ride through the stall just gives you way better texture. Maybe it's just me but every time I try to speed it up the results are never as good.
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