Can we talk about the moment you realized your brisket method was off?

For years I'd wrap mine in foil at 160 degrees, but a pitmaster in Kansas City told me the steam was making it mushy. Anyone else get that tip and notice a huge difference in the bark?

3 comments

3 Comments

patricia_rodriguez4mo ago

Wait, foil at 160 degrees?

harper2544mo ago

Patricia, are you talking about the internal temp for brisket?

the_logan2mo ago

Actually, I'm gonna disagree with you here. Foiling at 160 is way too early in my experience. That's when the stall is just starting and you're gonna trap all that moisture too soon. I've tried it both ways and waiting until 185 or even 190 gives you a much better bark before you wrap. The whole point of wrapping is to push through the stall, not to start it early. You end up with mushy bark and a less defined smoke ring if you wrap at 160. Plus the meat can get overdone if you wrap too soon and let it steam instead of smoke.