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Ran into a pitmaster at a gas station in Memphis who gave me the best brisket tip
I was filling up my truck last spring when I noticed a guy wearing a competition apron. I asked if he was headed to a cookoff, and he said he just finished one. He told me, 'The secret is to wrap your brisket in butcher paper at 175 degrees, not 165.' I tried it the next weekend and the bark was way better. Has anyone else found that specific temp makes a big difference?
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anthonyy557mo ago
That 175 degree wrap tip is a game changer, man. It really does lock in that perfect bark.
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miaa417mo ago
Is it really that big of a deal, @anthonyy55?
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