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Heard a local pitmaster say he stopped wrapping brisket at 160
I was grabbing ribs at a place outside Nashville and overheard the owner telling a new cook he quit wrapping altogether. He said the stall is just moisture leaving the meat and wrapping traps it then steams the bark off. I tried it last weekend on a 15 pound prime packer and the bark set way better than my usual foil boat method. Has anyone else dropped the wrap and stuck through the stall raw?
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dianawilson1d ago
Three weeks ago I did a 14 pound wagyu brisket with zero wrap, just let it ride at 250 until it hit 203. The bark was like dark brown leather with a nice crunch, totally different from the mushy foil boat results I used to get. It did take about 2 hours longer than my usual cook, so you gotta plan for that, but the texture on the flat was way more even in my opinion.
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webb.hannah1d ago
The extra time is the hidden factor people overlook. That longer cook at 250 gives the collagen more time to break down slowly without the stall making things mushy. I noticed the same thing with a 12 pound prime brisket last month, the fat rendered way more evenly across the whole cut instead of pooling on one side. The bark crunch is a bonus too, but the even flat texture is what convinced me to ditch the wrap altogether.
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