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Watched a pitmaster in Lexington foil his brisket at hour 7 and it ruined my whole cook plan
So I was at this small backyard comp in Lexington last fall, just watching guys work, and this older dude named Ray who had a Lang 84 was wrapping his packer in foil around the 7 hour mark. I had always done the butcher paper thing because that's what I saw online, but he told me straight up that paper was for people who wanted pretty bark and foil was for people who wanted to win. I tried his brisket when turn in came around and the flat was stupid juicy, like wetter than anything I had made in two seasons of cooking. I went home that night and did a foil wrap on my next 14 pounder and the bark came out soft and kind of steamed, nowhere near what I wanted. My wife said it tasted fine but I knew it was off, and I couldn't figure out why his worked and mine didn't. Come to find out Ray was running a stick burner at 275 and I was on a drum at 250, so the timing was totally different. Has anyone else had a wrap method work for somebody and flop hard when you tried to copy it?
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knight.uma4h ago
Then it sounds like foil didn't wreck your brisket, your timing and temp did (275 on a stick burner is gonna push through the stall way faster than 250 on a drum). Copy the method all you want, but if the heat and hours don't line up it's never gonna turn out the same.
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