Loading…
8
A pitmaster in Lockhart flipped my whole view on wrapping brisket early
Went down to Lockhart last Saturday for a small backyard cookoff and got paired up next to a guy named Dale who has been running offset smokers for 30 years. I have always wrapped my brisket in foil at the 165 mark because that is what I learned from videos, but Dale let his ride naked the whole time and pulled it at 203 with a bark that looked like dark glass. He handed me a slice and said "son, the paper is a crutch, the fire is the teacher." I tried his method on a 14 pound packer on Sunday and the flat came out way juicier than my usual wrap job. Has anyone else ditched the wrap completely, and did you mess with your spritz schedule to make up for it?
1 comments
Log in to join the discussion
Log In1 Comment
the_kai11d ago
Ran naked on my last two packers and it really does change the game. What worked for me was leaning into the stall way harder instead of running from it. I bumped my spritz to every 45 minutes after the 3 hour mark, half apple cider vinegar half water, and that seems to keep the bark from turning into concrete while the fat renders down. The flat stays moist because you never trap that steam in there steaming the crust, you just let the fire do the work. Only thing I would say is watch your pit temp closer without the wrap, a small spike will dry the flat out fast since there is no foil to save you.
4