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The great brisket wrap debate at my place last weekend
Had a full packer on for 14 hours and hit the stall at 165. My sous wanted to wrap in foil to push through fast, but I wanted to hold out for a better bark with butcher paper. I went with the paper, but honestly, the flat still dried out a bit by the time the point was probe-tender. Maybe I should have just crutched it with foil after all? Anyone else feel like the wrap choice can make or break a whole cook?
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nancy_king294d ago
Make or break a whole cook" feels like a lot of pressure for some foil. It's just a cooking step, not a life choice. My last one turned out fine and I didn't even wrap it.
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young.michael4d ago
Honestly, that whole wrap debate thing is everywhere. It's like choosing between a fast highway or the scenic route, you know? I see it when my friends plan a trip, one wants to just get there and the other wants to stop at every weird roadside spot. You're always gonna wonder if the other way was better. Tbh, with brisket, I've had both ways fail on me, so maybe it's just luck sometimes.
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