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That Masterbuilt advice from my uncle cost me a whole brisket flat
My uncle swore by wrapping in foil at 165 and never peeking. Tried it on a 14 pound prime packer last Sunday in Austin. The flat came out like shoe leather and the point was mush. He still says I probed it wrong. Has anyone else ditched family advice for something like the butcher paper method and actually seen a real difference?
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markl7510d ago
Used to be a hardcore foil guy myself. My grandpa taught me foil at 150 and I never questioned it, just figured everyone complaining about dry meat was doing it wrong. Then a buddy finally got me to try butcher paper on a cheap choice brisket, just to test it out. Night and day difference honestly, that bark actually stayed crunchy and the flat didn't turn into a dry sponge. I still wrap sometimes when I'm in a hurry or doing a smaller cook, but that first paper cook changed my whole approach. Your uncle probably means well, but family methods can be stubborn when they've been doing it 30 years. If foil works for you, great, but it sounds like your packer already told you what it needed.
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