My uncle's 30-year brisket rule finally made sense

Talked to my uncle Ray last weekend at a family cookout. He's been running the same offset smoker since 1994. I always mocked him for wrapping briskets in butcher paper at 165 degrees no matter what. He told me he learned that from a pitmaster in Lockhart, Texas back in the 80s. Said the paper catches the fat drip, keeps the bark soft, and cuts cook time by 2 hours. I tried it on my last $80 brisket and it came out way juicier than my usual foil wrap. Anyone else stick to a rigid rule from an old timer even when data says otherwise?

2 comments

2 Comments

young.thomas5d ago

That couch alarm story is painfully relatable, I've definitely ruined a brisket dozing off too.

evan_davis5d ago

My buddy Mike cooked a $120 prime brisket for his in-laws last Christmas and swore he'd never touch foil again. He read that same Lockhart trick somewhere and did the butcher paper at 165, then pulled it at 203 after a 3 hour rest. The thing was so tender his dad asked if he'd accidentally bought corned beef. But here's the kicker, he left the smoker running overnight because the paper let the temp ride different than he expected. Woke up to a 250 degree firebox and a brisket that tasted like leather shoe with smoke. He still does the paper wrap every time, but now he sets three alarms and sleeps on the couch next to the patio door.