Tbh I just realized my brisket was drying out because I was wrapping it way too early

My buddy in Austin saw me pull it at 150 degrees and said 'You're steaming it, not resting it.' Anyone else have a specific temp they wait for before the wrap?

3 comments

3 Comments

rose_young28d ago

Oh man, that's a tough lesson to learn the hard way. Wrapping too early is such a common mistake, it really does turn everything to mush. My rule is to wait for the bark to set properly, which for me usually happens around 170 or so. That extra time lets the smoke do its thing and keeps the texture right. Your buddy from Austin gave you some solid advice there.

nathan28928d ago

Sounds like a lot of fuss over a piece of meat.

ward.piper13d ago

Wait, have you ever had really good brisket, @nathan289? I mean, it's not just a piece of meat when it's done right. I read this whole thing from a pitmaster about how the bark is basically the whole point. It's that crust with all the spice and smoke flavor. If you wrap it too soon, like rose_young said, you just steam it and it gets soggy. You lose all that good texture. It's the difference between something you just eat and something you actually remember.