Loading…
19
I finally quit wrapping my brisket in foil after a judge at the Amarillo contest set me straight
He told me my bark was steaming itself soft and that peach paper lets it breathe while still holding the stall. Tried it on a 14 lb packer last weekend and the crust came out way better, so now I'm curious what you all run for wrap temp, 165 or closer to 175?
1 comments
Log in to join the discussion
Log In1 Comment
fiona_west2113d ago
Heard peach paper works best around 165 but some folks push it to 175 for bigger packers.
6