Ran into a pitmaster at a gas station in Memphis who gave me the best brisket tip

I was filling up my truck last spring when I noticed a guy wearing a competition apron. I asked if he was headed to a cookoff, and he said he just finished one. He told me, 'The secret is to wrap your brisket in butcher paper at 175 degrees, not 165.' I tried it the next weekend and the bark was way better. Has anyone else found that specific temp makes a big difference?

2 comments

2 Comments

anthonyy554h ago

That 175 degree wrap tip is a game changer, man. It really does lock in that perfect bark.

miaa414h ago

Is it really that big of a deal, @anthonyy55?