lee330•5mo ago

Showerthought: I keep seeing people wrap brisket way too early

Watched a guy at a cook-off in Memphis pull his brisket at 160 degrees and wrap it tight in foil, and the bark was mush. The stall happens for a reason, and wrapping before the bark is set ruins the texture. How do you judge when the bark is ready to wrap without a probe?

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2 Comments

oscarmurray5mo ago

Watch him wrap it early and just shake your head.

2

christopher9035mo ago

Wait, he actually wrapped it before the last turn? That's insane, you can't just give up that much control when you're still moving. The whole point is to keep it tight until you're basically stopped. Doing it early is just asking for trouble, like you're begging to slide out or hit something. I saw a guy do that once in a wet lot and he spun a full circle before his tires caught. It's pure laziness, no respect for the machine or the space.

5