Tried wrapping my brisket in butcher paper at 160 instead of 170

I've been doing packer briskets for about 4 years now. Always wrapped when the stall hit around 170. Last weekend I decided to try wrapping at 160 instead. The bark came out way softer than usual, almost mushy on the bottom. I think the meat just wasn't set enough before I sealed it up. Anyone else mess with their wrap temp and get a bad result?

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nelson.michael14h ago

Yeah wrapping at 160 is too early for sure, you gotta let that bark set firm before trapping all that steam in there. I made the same mistake once and ended up with a wet rubbery bark that took forever to dry back out. Now I wait until at least 175 and the meat feels like it's fighting back a little when I poke it.