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Just realized my uncle's brisket went from good to great when he stopped wrapping at 165 and let the stall ride out, took him 2 summers to trust it
He spent years wrapping in foil at 165 like everyone says. Came out tender but the bark was always kind of soft. Two summers back he got tired of fighting the stall and just let it sit at 165 for almost 3 hours with no wrap. Bark came out dark and set, the flat stayed juicy. Now he won't wrap anything. Has anyone else ditched the wrap completely or do you still foil for timing reasons?
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alicecraig14d ago
Totally with your uncle on this one. Used to wrap everything in butcher paper at 165 like clockwork and swore by it for years. Then did a no wrap cook on a prime packer last fall, let it ride through a 2.5 hour stall, and the bark was on another level, that dark crusty stuff you can't get when paper traps all the moisture. Timing is the trade off for sure but the flat came out just as moist so I'm not going back.
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