Unpopular opinion: I skip the wrap on my brisket and just let it ride

Everyone in my local KC crew swears by the Texas crutch, but I was tired of the pot-roast texture it can give. Last month, I tried a full packer on my offset at 250 degrees with no wrap at all, just a water pan. The bark was incredible, like black pepper crust, and it still passed the bend test after 14 hours. Has anyone else gone no-wrap and been happy with the results?

3 comments

3 Comments

the_julia23d ago

Did your buddy maybe skip the water pan like you used?

oliver_anderson7d ago

It's like @the_julia said, sometimes the extra step is the problem, not the fix.

luna_craig5824d ago

My buddy tried that "no wrap" thing last weekend and his brisket turned out kinda dry.