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Pitmasters who wrap brisket in foil at 165 vs guys who ride it out naked, we need to settle this
I've been cooking on my 22 inch Weber Smokey Mountain for about 4 years now and I keep seeing two camps go at it. Last Saturday at a cookout in Waco, a guy told me wrapping at 165 internal is the only way to save a dry flat, and his buddy said foil ruins the bark every single time. I've done both on the same 14 pound packer and honestly the foil one finished 2 hours faster but the bark was soft like a wet paper bag. The no wrap one had that dark crust I want but the flat was a little tough at the end. So which one is actually right for a backyard cook, or is this just a contest thing? Tell me what internal temp you wrap at if you wrap at all.
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blake30211d ago
Wrapped at 165 on my last two packers and yeah the flat stayed moist but that soft bark bugs me too. Try the foil boat method, wrap just the bottom and leave the top open so the bark still sets up while the flat gets protected.
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