I used to think wrapping brisket was a waste of time

Last Saturday in Phoenix, I tried a full packer brisket without wrapping it at all. The outside got way too hard and the flat dried out after 14 hours. My buddy convinced me to try the Texas crutch with pink butcher paper for the next one. I wrapped it at 165 degrees and the meat came out so much more tender. Has anyone else had a bad experience that made them switch to wrapping?

3 comments

3 Comments

rubyk2610d ago

Wait, FOURTEEN hours with NO wrap at all? That's a serious commitment to the crust! I can practically hear the flat turning into jerky from here. The Texas crutch is a total game changer for keeping things juicy.

elliot_gibson2710d ago

My buddy Mark tried a 16-hour brisket without wrapping last summer. He ended up with a bark like asphalt and meat drier than a desert. He's been a firm believer in the crutch ever since that disaster.

ray_martinez8210d ago

Man, did you ever try the no-wrap thing too? I was all about that pure smoke life until my last brisket stalled for like three hours and the flat got real tight. Wrapping in butcher paper with a little tallow saved it, got it tender without losing all the bark. Total eye opener for me lol.