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My uncle told me to wrap my brisket in foil after 4 hours and I almost ruined it
He swore by the 'Texas crutch' method, so I tried it on a 14-pound packer last weekend. The meat got way too soft and lost all that good bark I was building on my offset. I ended up with something closer to pot roast than proper barbecue. Has anyone else had a wrap method backfire on them?
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barbaradavis1d ago
Wasn't there a whole article about the bark setting first?
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the_robin2d ago
See that's the thing, people treat wrapping like a set time thing. It's not. You wrap based on LOOK and FEEL, not the clock. My last brisket hit the stall at like 160 and the bark was still wet and red. I waited another hour until it was dark and set, THEN used butcher paper. If you wrap too early, you're just steaming your meat in its own juices. That soft pot roast texture is a classic sign you wrapped while the bark was still raw.
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