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Had a pitmaster from Tennessee tell me I was wasting time with my brisket wrapping method
He said I should just let the bark set naturally instead of using butcher paper at stall temp, and after trying it on my last cook I got a better crust and juicier meat, has anyone else ditched the wrap completely?
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casey84311d ago
Try it unwrapped once but had to deal with a much longer cook time and drier flat.
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wadebailey11d ago
Yeah "drier flat" is what always scares me off from unwrapped. How'd you keep it from drying out, or was it just a lost cause?
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