I hit 225 degrees on my brisket way faster than I expected this weekend

My old offset usually takes 14 hours to get there, but this time it was done in just under 10. I think the real difference was wrapping it in butcher paper right when the bark set (around 170 degrees, for the record). Has anyone else had a cook time drop that much just from changing the wrap timing?

3 comments

3 Comments

henry6044d ago

Oh wow, that's wild. My buddy had the exact same thing happen last month. He wrapped his brisket earlier than usual, like at 165, and it just shot through the stall. He was done almost four hours faster than his normal cook.

dianas506h ago

My neighbor's smoker has been running nonstop this summer, and I swear every weekend someone's trying a new wrap time or method. It feels like we're all just trying to find that one small tweak that makes the whole process click, you know? I mean, it's kind of like when you find a faster route to work and it just changes your whole morning. That four hour difference is crazy, makes you wonder how many other little things we do that could be way more efficient.

caseyc784d ago

Ever try wrapping with tallow instead of foil? I used some beef fat last time and it gave the bark a better texture. Might be worth testing if you're already playing with wrap temps.