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Shoutout to the guy at the BBQ comp in Lockhart who told me elite cooks wrap brisket in foil at 165, and now my flats are dry
I was at a small BBQ cookoff in Lockhart about three weeks ago and got to talking with this older guy who has been cooking on a trailer pit for like 30 years. He swore up and down that wrapping at 165 with foil is what all the big names do, so I tried it on my next two packers on my offset. Both times the flat came out tasting like sawdust by the time the point was probe tender, since foil traps all that steam and kills the bark. I went back and looked at some old Aaron Franklin videos and a couple comp forums and almost nobody is wrapping at 165, they are either going no wrap or waiting until 175 to 180 with butcher paper. Cost me about $80 in meat just to learn a lesson from a stranger over a Shiner. Has anyone else had a foil wrap wreck their flat, or did I just get bad info from a loud talker?
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