TIL my brisket finally didn't need sauce after three years of trying

Last week in my backyard, I pulled a flat off the smoker that was actually juicy all the way through. I think wrapping it in butcher paper at 160 degrees made the real difference. Has anyone else had that 'no sauce needed' moment with a specific cut?

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3 Comments

paulschmidt6mo ago

My butcher paper wrap at 150 makes a better bark though.

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troy4946mo ago

Hey @paulschmidt, I hear you. I've found that if you wrap too early, you can steam the bark soft. I wait until the color looks right, like a dark mahogany, then wrap.

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wyatt525mo ago

That point about the bark getting soft from steam is spot on, troy494. But waiting for a dark mahogany color might be too late for some cuts. The bark can set and get too hard if you let it go that long. I look for the color but also a slightly rough texture on the surface. That's when I wrap. It keeps it from turning into a rock.

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