Question about wrapping brisket too early

I keep seeing folks at competitions wrap as soon as they hit 165°F to push through the stall, but that steams the meat and ruins the bark. I wait until the bark is fully set, usually around 180°F, for a better texture. Which method gives you better results?

3 comments

3 Comments

lisas787h ago

My bark usually sets around the same time my patience runs out.

max_schmidt776h ago

Yeah, and then you get that perfect crunch.

kellyallen7h ago

Right there with you, @lisas78. My bark is set when I can't stand to look at the smoker anymore. Wrapping too early just makes sad, soft bark.