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My pitmaster buddy in Memphis told me to stop wrapping brisket at 165 and just let it ride, and now I'm second guessing 6 years of habit
He said he hasn't wrapped a packer in 3 years and still pulls 203 probes like butter, so now I want to hear from folks who quit the crutch entirely, did your bark actually get better or did you just get lucky with one good cook?
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fionamurphy3h ago
So what happens when you get a stubborn packer that just wants to stall forever, you gonna sit there till midnight? A wrap is insurance, not a crutch, and one guy's hot streak in Memphis doesn't mean the stall magically stops existing. You been wrapping for 6 years for a reason, don't toss that just cause your buddy got lucky.
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