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My Uncle Ray told me to wrap brisket in butcher paper at 150 degrees, he was DEAD wrong
I was cooking a 14 pound packer last Saturday, got it to 150 internal after about 6 hours on my offset. Uncle Ray swore that's the magic number to wrap. So I did it tight in pink butcher paper, put it back on. Meat came out at 203 after another 4 hours and it was DRY as sand. I tried his method again the next weekend with a smaller 10 pounder, same result. Next time I'm waiting until 170 before wrapping like my buddy at work told me. Has anyone else had bad luck wrapping too early?
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avery_flores1723d ago
Wait til that stall really hits around 165-170 before you wrap, that lets all the fat render down and keeps moisture locked in. Uncle Ray probably learned from someone who liked their brisket more like pot roast than smoked meat, I swear people just copy what they heard without testing it.
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diana61723d ago
170 is my magic number now too after my first brisket turned out like shoe leather.
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Switched to wrapping at 170 after the same dry brisket disaster. Huge difference. The meat actually stayed juicy and the bark didn't get soggy. 150 is way too early, the stall hasn't even really started yet. Uncle Ray owes you a beer.
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