victor779•1d agoProlific Poster

After my brisket kept drying out, I tried wrapping it in butcher paper at 160 degrees instead of 170.

3 comments

3 Comments

kimr741d ago

So you just gave your brisket a 10 degree head start on being juicy?

bennett.evan1d ago

Did my buddy's brisket get way better when he tried wrapping it earlier too?

taylorshah17h ago

Honestly, that 10 degree head start on wrapping makes a huge difference. I used to wait until the bark set at 170 and my flat was always like shoe leather. Wrapping at 160 lets it braise in its own juices way sooner. My last brisket stayed moist all the way through the stall. It's a simple fix but it changed everything for me.