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My brisket was drying out until I started wrapping it with butcher paper at 165 degrees
I cooked a 14-pound packer brisket last month and the flat was getting tough. I usually wrap in foil but it was turning to mush. This time, I took it off the smoker at exactly 165 internal temp and wrapped it tight in pink butcher paper. I put it back on until it hit 203 degrees, then let it rest in a cooler for 3 hours. The bark stayed crisp and the meat was way more tender. Has anyone else found a specific temp where wrapping works best for them?
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paul_ramirez936mo ago
Honestly, I never wrap at a set temp. Every brisket is different. I just go by the look of the bark and the feel of the meat.
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daniel_campbell6mo ago
Saw a guy on a cooking show say the same thing as @paul_ramirez93, that the bark color is the real signal. He waited for that deep, almost black color on the fat cap before even thinking about the wrap. Makes total sense because if you wrap too early, you can ruin all that good bark texture. It's a feel thing for sure, not just a number on a thermometer.
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