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The old pitmaster in Lockhart told me to wrap brisket at 165 and I fought him on it for 2 years
I was at a backyard cook in Lockhart back in 2021 and an old guy running a 500 gallon offset told me my brisket was drying out because I was wrapping too late. I blew him off for 2 years until my last cook stalled hard at 170 and I wrapped at 165 like he said, and the flat came out way juicier. So what temp do you guys actually wrap at, and do you go by feel or the thermometer?
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gracej996h ago
Ever notice wrapping earlier works better on a fatty packer but the lean ones still dry out if you go too early? I check the bark and how the flat feels before the temp even matters.
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