norag38•12d agoMost Upvoted

TIL most people at my local comp rush the wrap on brisket

I was at the Kansas City BBQ Society event last weekend, and I saw at least five teams pull their briskets to wrap after only 3 hours. That's way too early (you know, before the bark even sets). I've found that waiting until the stall, usually around 5 or 6 hours in, gives you a much better bark and a more tender flat. It's a small timing thing, but it makes a huge difference in the final texture. Has anyone else noticed teams rushing this step lately?

2 comments

2 Comments

the_shane12d ago

Been there, done that. It's a tough lesson to learn the hard way.

grace_hunt8412d ago

My first brisket was so dry I could have used it as a chalkboard. I definitely wrapped way too early out of panic. Now I just set a timer and try to ignore the smoker until it hits the stall.