I used to wrap my brisket at 160 degrees no matter what

For years, I'd just watch the temp and wrap when it hit 160, like a lot of folks say to do. But after a trip to Lockhart, Texas, and seeing how they focus on the bark color and feel instead, I changed my whole method. Now I wait for a dark mahogany bark that's set, which sometimes happens at 170 or even 175, and the results are way better (the meat is just as juicy, I promise). Anyone else move away from a strict temp for the wrap and go by look and feel?

2 comments

2 Comments

julia_hayes6d ago

You waited until 180? I would have been sweating bullets the whole time.

miller.tara6d ago

My last brisket stalled at 165 and the bark was still pale, so I waited until 180 to wrap. The difference in flavor was huge.