Loading…
6
Two pitmasters at a cookoff in Amarillo gave me opposite advice on wrapping brisket, who's right?
I went to a small cookoff in Amarillo two weekends ago and got talking to two guys who both run stick burners for a living. One told me to wrap at 165 internal, no debate, and the other said he never wraps at all and pulls at 203. They went back and forth for like 20 minutes right in front of me. The no-wrap guy said wrapping steams the bark and he'd rather cook 2 hours longer for a better crust. The wrap guy said unwrapped brisket dries out past 180 and he's lost money on it. I'm cooking for 15 people next Saturday and now I don't know which way to go. Any of you run one way or the other, and did it actually change your results?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.