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Just changed my mind about wrapping brisket in foil
I thought it made the bark soggy, but after my third attempt in Austin last month, a 12-hour cook with a 3-hour wrap at 275 degrees gave me the juiciest flat I've ever had, so what's your go-to wrap method?
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julia54927d ago
Okay, "juiciest flat I've ever had" is a serious claim. I mean, I've been burned by the foil wrap before too, literally and with the soggy bark. My go-to is butcher paper, but honestly, it's a whole thing. I'll do it if I'm feeling fancy, but half the time I just say forget it and go no wrap. Maybe it's just me but I'd rather have the bark than worry about the juice.
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clairen8527d ago
The foil wrap actually works better if you add a little liquid first.
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lopez.quinn26d ago
Worry about the juice" is the whole point for me. I'd take a slightly softer bark over a dry brisket any day.
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