14
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?
1 comments
Log in to join the discussion
Log In1 Comment
nina_johnson861h 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.
3