My brisket flat dried out at the Memphis in May contest

Had a full packer on my offset for about 8 hours, but the Texas Crutch step went wrong. The butcher paper tore and the flat just cooked too fast. Ended up with a perfect point and a dry flat. Anyone have a good wrap method for a windy day on site?

2 comments

2 Comments

price.logan6d ago

Man, the wind wrecked my wrap last year too, same exact thing.

jason2506d ago

Ugh, that's the worst feeling. Honestly, the wind is a bigger factor than the wrap itself, so like price.logan said, you gotta block it. I'd double wrap with heavy duty foil under the paper next time to really lock in the steam.