Just realized my brisket flat got way better when I skipped the wrap

I did a 14 pound packer on my offset last weekend and decided to run a test. I wrapped the point in butcher paper at 165 like normal, but left the flat naked the whole time (just spritzing). The flat from the unwrapped side was way less dry and had a better bark, honestly. It makes me wonder if the whole 'wrap to power through the stall' thing is maybe only needed for certain cuts or cookers. Has anyone else tried splitting a brisket like this, or do you think leaving it unwrapped is just asking for trouble on a longer cook?

4 comments

4 Comments

richard_young803d ago

What was the total cook time difference between the wrapped point and the naked flat? I'm curious if the flat took noticeably longer to finish without the wrap, and if you had to rest them separately.

kelly_patel1mo ago

Saw a video from a pitmaster who said wrapping can trap steam and soften the bark. Your test kind of proves it. The flat probably dried out less because it wasn't steaming in its own juice for hours. Might try that split method next time myself.

emmaking1mo ago

Yeah, I skip wrapping entirely now and the bark stays way better.

matthewwilson1mo ago

Wait, you just put a whole brisket on with no wrap at all? That's wild, I always thought the flat would turn into jerky. How long did you let it go for?