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PSA: I was wrapping my brisket in foil at 165 and wondering why my bark kept washing off
Cooked a 14 pound packer on my offset last Saturday for my brother's birthday and the flat came out tasting like pot roast instead of bbq. A guy at the KCBS judging class in Wichita asked me what temp I was wrapping at and when I said 165 he just kind of tilted his head. He told me to wait until the bark actually sets and passes the scratch test, which for me was closer to 175 on that cook. Rested it 2 hours in a cooler and the slice finally held together with that dark crust I'd been chasing. Anybody else wrap later than the old 165 rule, or am I the last one to figure this out?
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ward.kim6d ago
Wait, you mean our ancestors were out here wrapping at 165 and eating pot roast without knowing it? Ha, welcome to the club of late bloomers. Bark does not lie, and neither does the scratch test.
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