Appreciation post: how I changed my approach to wrapping brisket

I used to wrap my brisket in foil as soon as the bark looked dark, usually around the 6 hour mark. But after watching a few comp videos from some pitmasters I follow, I switched to butcher paper about 8 months ago. Now I wait until the internal temp hits around 170 to 175 before wrapping, which gives the bark way more time to set. The difference in the final texture is huge, the paper lets it breathe while still keeping it moist. I also started adding a little beef tallow to the wrap, something I never did before. That single change made my last three briskets come out way more tender and flavorful. Has anyone else made a switch like that and noticed a big difference? What temp do you guys usually wrap at?

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the_kai1mo ago

It's funny how a lot of things in life work that way... waiting longer before you commit to something usually gives you a better result. Same thing with letting a good friendship develop before you start leaning on it heavy... feels more solid in the end. Kinda like how rushing into a decision almost never turns out as well as being patient and letting things set.