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My cousin insisted I wrap my brisket at 150, not 165
He's a cook in Kansas City and told me 'the stall hits different on a cheap offset'. Tried it on a 14-pounder last weekend. Bark got soft and the flat dried out. Had to finish it in a pan with broth. Anyone else have a wrap temp that actually works for them?
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michaelchen1mo ago
Watched a guy wrap at 140 once and it basically boiled in there.
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nina_johnson861mo ago
Wrapping at 150 always ruins my bark too. I just wait for the color to look right, usually around 170, and it stays juicy. That foil boat method saved my last one.
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the_iris1mo ago
My buddy tried wrapping his at 155 because his neighbor swore by it. The thing just sat there steaming in its own juices for hours. Ended up with pot roast texture, zero bark. He doesn't take grill advice from that guy anymore.
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