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A guy at a competition told me his brisket method changed completely after 15 years
He said he used to wrap in butcher paper at 160 degrees, then saw a pitmaster from Texas wrap in foil with tallow at 175, and it flipped how he thinks about bark. Anyone else have one little tip that made you rework your whole process?
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lee_bailey654d ago
Man, slow down. It's just brisket, not rocket science. Wrapping in foil with tallow at 175 vs paper at 160 maybe changes the bark a little but it's not some life altering revelation. I've tried both ways and honestly the difference is small enough that most people at a backyard cookout wouldn't notice. People act like switching from paper to foil is some kind of epiphany. It's still meat and smoke at the end of the day.
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emeryfox4d ago
it's still meat and smoke at the end of the day" is pretty much my whole cooking philosophy right there. I once spent three hours trimming a brisket into some fancy aerodynamic shape I saw on YouTube, then forgot to take the plastic wrap off the rub before I put it on. Still came out fine. My whole life is just paying good money for expensive stuff and then trying not to mess it up too bad.
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