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I gave up on wrapping my brisket and the bark was way better
I did a full packer on my offset last weekend and skipped the Texas crutch entirely. I kept it at 250 the whole time, spritzing with apple cider vinegar every 45 minutes. It took 16 hours to hit 203 internal, but the bark was a solid, dark crust that cracked when I sliced it. Everyone says you need to wrap to push through the stall, but I found the extra time just made the bark set up harder. Has anyone else had a good result by just letting it ride?
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kim.dylan4d ago
Hell yeah, no wrap gang for life!
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My buddy tried that last summer after his butcher told him wrapping was just a crutch for impatient people. He fought the stall for almost 18 hours on his old barrel smoker, and I have to admit, the bark on that thing was like a piece of blackened armor. It was so good he hasn't wrapped a brisket since, even though his wife complains about how late dinner is. He says the extra time lets all the fat really break down and the bark just locks in.
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