Finally got a full packer brisket to turn out right after 3 tries

Last Saturday, I had a 16-pounder on my offset for about 14 hours. The key was wrapping it in butcher paper when the bark looked good, not just when the temp hit a certain number. It came out super tender and my buddy said it was the best he's had from my pit. Anyone else find that watching the bark is better than just watching the clock?

3 comments

3 Comments

foster.mary1mo ago

Wait, you let a 16 pound brisket go for 14 hours? How did you not fall asleep standing up? I guess watching the bark makes sense, but man, that's a marathon session right there.

matthewsullivan1mo ago

Nah, @foster.mary, you get used to the long smokes.

patking17d ago

Honestly I used to think those overnight cooks were crazy. But after my first one, I totally get it now. The wait is worth it.