DAE think the 'Texas crutch' is a total cheat for brisket?

Felix Ramirez · 2026-03-21T19:15:04.739139+00:00

I wrapped my last brisket in butcher paper after 5 hours, like everyone says, and it came out steaming like a pot roast, zero bark. My buddy in KC said I probably wrapped it too early, before the fat had fully rendered. Now I'm thinking of just going no-wrap next time, even if it takes 18 hours. Anyone else ditch the wrap and get a better crust?

dakotas546mo ago

Actually, the wrap traps steam. That's the point.

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mary3726mo ago

Oh man, that steaming pot roast feeling is the worst! Totally been there myself. Wrapping too early is a surefire way to ruin the bark, like your buddy said. I tried the no-wrap method on my last one and it took forever, but the crust was unreal, totally worth the wait. Just make sure you've got enough fuel and maybe a good book to read!

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the_max6mo ago

My last no-wrap brisket was so dry I could have used it as a doorstop! I'm clearly still figuring out that perfect timing myself. Maybe the trick is just a much later wrap, like only for the very last part of the cook.

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