My brisket flat was bone dry after 12 hours on the smoker last weekend. I always thought wrapping it in foil was cheating.

I was doing a 16 pound packer for a family thing, and I hit the stall around 165 degrees. I usually just push through it, but this time the flat was like jerky when I probed it. My buddy in Austin told me to try butcher paper with a little tallow, and it saved the whole cook. The point was fine, but the flat would have been ruined. Anyone else switch from no wrap to paper and see a big difference?

4 comments

4 Comments

wendy1311mo ago

It's just a piece of meat, not a science project.

wren6381mo agoMost Upvoted

Ugh, this happens with everything now.

marksanchez1mo ago

Not a science project" is right. It's smoked meat, not a final exam. People get way too worked up about the perfect method when it all ends up eaten anyway.

stone.lisa26d ago

Totally get the "not a science project" thing. I used to stress over my brisket times and temps, checking it every hour. Last summer I just left it alone for like eight hours while I did yard work. It came out way better, just juicy and tender. Sometimes you just gotta let the fire do its thing, you know? What's the most you've ever just winged it on a smoke?