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I used to think wrapping brisket was a total cheat, but a trip to Lockhart changed my mind

For years, I was a 'no wrap' purist, thinking the Texas Crutch made the bark soft and the meat too steamed. Then I went to a big cook-off in Lockhart and saw a guy win with a brisket he wrapped in butcher paper after about 6 hours. He let me try a slice, and the bark was still great, with a deep black color, but the flat was way more tender than mine ever got. He said the key was the paper, not foil, and getting the internal temp to about 175 before wrapping it up. Now I wrap mine every time and haven't had a dry flat since. Anyone else make the switch and find a specific temp that works best for them?

3 comments

3 Comments

wright.drew20d ago

That 175 wrap temp is solid, but @jessicaw11 is right about 170 working great too, it just depends on how your bark looks that day.

robin_foster11mo ago

Actually, I've found the best bark comes from wrapping a bit later, around 185 internal. That extra time really sets it.

jessicaw111mo ago

My first brisket was so dry you could have used it as a chalkboard. I was stubborn about the no-wrap thing for way too long. Honestly, I started wrapping in pink butcher paper at 170 internal and it was a total game changer for the flat. Tbh, I still get a little jealous of that perfect bark on the unwrapped ones, but I'd rather have the whole thing be edible.