Honestly, I think the 'no wrap' brisket method is overrated

Tbh, my last brisket stalled for like 5 hours and I was getting worried. So I grabbed some butcher paper from my local shop in Austin and wrapped it when the bark looked good, around 170 degrees. It pushed through the stall in under an hour and came out super juicy. Everyone says you lose bark, but mine was still great. Has anyone else wrapped with paper and had a better result?

3 comments

3 Comments

zara_hunt1mo ago

Honestly people act like it's a crime to wrap your meat. Tbh if it gets you a good brisket on the table, who cares.

reese_bell1mo ago

Right? I tried the no-wrap thing once and it was so dry... been wrapping in butcher paper ever since and it comes out perfect every time.

troy_owens1mo ago

Good brisket on the table" is the only goal that matters.