Loading…
17
First brisket flat that actually held up on my WSM, 14 hours in
Been fighting dry flats for like 6 years on my 18 inch Weber Smokey Mountain. Yesterday I tried wrapping in butcher paper at 165 instead of foil, and pulled it at 203 after a 2 hour rest in a cooler. The slices actually stayed together when I cut them, no crumble mess. Anyone else notice paper beats foil for flat retention, or was my old foil game just sloppy?
1 comments
Log in to join the discussion
Log In1 Comment
drew8051mo ago
Paper at 165 changed everything for me too, man.
-1