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I've been wrapping my brisket way too early for years
I always thought you wrapped a brisket once it hit a nice dark bark, maybe around 160 degrees. I was at a cookout in Kansas City last month and a guy I met, who runs a small food truck, asked me about my method. When I told him, he just shook his head and said, 'You're trapping steam and making it pot-roasty, man.' He told me to wait until the bark is set and doesn't wipe off when you touch it, which for me was more like 175 degrees on my last cook. The difference was crazy. The bark was actually crunchy, not soft, and the meat was way better. How do you all decide when it's time to wrap?
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rowan_thomas5mo ago
My old method was wrapping at 160 degrees like clockwork. That Kansas City guy calling it pot-roasty was a real wake-up call. Waiting for the bark to set hard, closer to 175, made a night and day difference in texture. I won't be going back to my old way.
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thea5155mo ago
What's your bark test method?
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margaret_lane5mo ago
Honestly, I don't really do a bark test. It feels like putting on a show for the dog, you know? I just watch how they act around new people and other animals in normal, calm settings. That tells me everything I need to see without making a big stressful deal out of it.
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