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?

2 comments

Log in to join the discussion

Log In

2 Comments

maxpalmer3mo ago

Agree with @nelson.michael on this one. I tried the same thing last summer and my bark looked like it went through a car wash. Letting it ride to at least 170 or until it feels stiff to the poke is the way to go.

10

nelson.michael3mo 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.

2