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Am I the only one who thinks wrapping brisket in foil at 165 ruins the bark?
I cooked two 12 pound packers on my 22 inch WSM in the backyard in Austin two weekends ago, one wrapped in butcher paper at 165 and one left naked the whole cook. The foil crowd at my local BBQ meetup keeps saying wrap early for moisture, but my naked brisket had a way better bark and honestly wasn't dry at all after resting for an hour in a cooler. The wrapped one tasted like pot roast and I could peel the bark off in sheets. What temp are you guys actually pulling to wrap, if you wrap at all?
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charlie2699d ago
Been seeing this same thing everywhere lately. People rush everything, not just BBQ. Wrap the meat early, speed up the stall, get it off the smoker faster. But fast is not always better. My neighbor pressure cooks ribs and swears they fall off the bone. Yeah they do, because they are mush. Same deal with foil on a brisket, you are steaming it and calling it cooking. Bark needs dry heat and time to set, wrapping at 165 traps all that moisture and turns it to roast beef. Let it ride naked till 175 or so if you want that dark crust. Rest it long and the juice stays inside anyway.
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