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?