Just realized I was wrong about wrapping brisket after a trip to Lockhart

I visited Kreuz Market in Lockhart, Texas last month and saw they don't wrap their brisket at all. I've always wrapped mine in butcher paper after 4 hours, thinking it was the only way to keep it moist. Their brisket was just as juicy, maybe even better, with a bark that was way more solid than mine ever gets. It made me think I've been rushing the process and steaming out the crust. I'm going to try a full no-wrap cook on my next one. Has anyone else switched from wrapping to going naked and seen a real difference in the bark?

2 comments

2 Comments

logansullivan7d agoMost Upvoted

Yeah that's funny, I had the same thing happen after trying some brisket in Austin. Made me totally rethink my whole setup, I was using way too much wood before that.

nathang677d ago

Totally get that... it's crazy how a single bite can show you what you've been missing. I was doing the same thing, just drowning everything in smoke because I thought more wood meant more flavor. Turns out you just end up tasting bitter creosote instead of the meat. Now I use like two small chunks for the whole cook and the difference is night and day. It's all about that clean, thin blue smoke.