11d ago

DAE think wrapping brisket in foil at the 5 hour mark ruined my bark at the Memphis comp?

Did the foil get tight against the meat? Because thats what kills it for me every single time. I did the exact same thing at a comp in Texarkana last year, wrapped at 165 in foil cause I was scared of the stall, and my bark came out like wet cardboard. Switched to butcher paper after that and never looked back, the paper breathes just enough to keep that crust. Five hours for a 14 pounder isnt crazy either but foil plus the stall is a bad combo, its not always the timing its the wrap itself. Try paper at 165 next time in Little Rock and I bet your texture score comes right back.