My brisket went from shoe leather to butter in 4 hours flat

I used to wrap my brisket in foil right when the bark set, but it always came out mushy and the bark got soft. Then at a comp in Memphis last fall, a pitmaster told me to use butcher paper instead and wait until the internal temp hit 165 before wrapping. That one change turned a dry 12-hour cook into the juiciest brisket I ever pulled off the smoker. Has anyone else had that big a difference just from switching wrap materials?

3 comments

3 Comments

jennifer20422d ago

That "bark stays firm" part you mentioned is spot on, and it actually reminds me of how I cook eggs now. I used to scramble them on high heat and they'd come out rubbery, but once I learned to cook them low and slow they turned creamy. It's like the same principle applies to brisket, you gotta let the moisture manage itself instead of trapping it all in with foil.

grace8922d ago

That Memphis pitmaster gave you solid advice. I had the exact same problem with foil, it always made the bark soggy and the meat felt steamed. Switching to butcher paper at 165 changed everything for me too. The paper lets some moisture escape so the bark stays firm, but it still protects the meat from drying out too fast. I also started adding a thin layer of tallow on the paper before wrapping, keeps things extra juicy without the mush. You mentioned a 12 hour cook, I usually run mine closer to 14 or 15 at 225, but that 165 wrap point is non-negotiable now.

phoenixb3422d ago

Wait, you're adding tallow to the paper before wrapping? I've never heard of that. That's genius, I gotta try that next time lol.