Shoutout to that guy at the Memphis in May contest who said he never wraps his brisket

I heard him tell a group that wrapping is just a crutch for bad fire control and it steams the bark. I've always used the Texas crutch after about 6 hours to push through the stall, but his point about steam got me thinking. Has anyone else tried a full no-wrap cook on a big packer and had it turn out okay?

2 comments

2 Comments

jake_dixon1mo ago

You ever notice how every hobby has that one guy who makes everything harder on purpose? Like the woodworker who only uses hand tools, or the car guy who rebuilds engines without a manual. This brisket guy is the same. Sure, you CAN do it, but why make it a fight? My last no-wrap took 18 hours and the flat was still dry. Sometimes the easy way is just the smart way.

aaron8451mo ago

Spot the same thing in my line of work. Guys will refuse a nail gun to prove some point about craftsmanship while the rest of us get the job done. That no-wrap brisket is just kitchen drama for clicks.