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I was wrong about wrapping brisket after seeing a guy in Memphis
I was at the Memphis in May contest last spring, watching a pitmaster from Texas. He pulled his brisket after 5 hours, right when the bark looked set, and just left it unwrapped in his offset smoker. I always wrapped mine in butcher paper at that point. His came out with bark so dark and crunchy it looked like meteorite, but the meat was still crazy juicy. I tried his no-wrap method on my Weber Smokey Mountain the next weekend, and it totally changed my game. Anyone else skip the wrap for a heavier bark?
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william_harris20d ago
My first no-wrap brisket in Denver took almost 18 hours, lol. The air is so dry here it felt like the stall would never end. But man, that bark was worth the wait, it was like beef jerky but in the best way.
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uma_williams20d ago
That Memphis humidity is a secret ingredient people forget. I was there in July once (it felt like 100 degrees with 90% humidity) and my buddy's unwrapped brisket stalled for almost no time at all. The moist air just seems to keep the surface from drying out too fast, which lets the bark build without needing the wrap as a crutch. Doing the same no-wrap cook in my dry Arizona backyard is a totally different, much harder fight.
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