Had my first brisket come out perfect after 6 tries, think I finally figured out the crutch timing

I wrapped it in butcher paper right at 165 instead of waiting for the bark to set and the stall only lasted 45 minutes, what temp do you guys usually wrap at?

3 comments

3 Comments

the_thomas23d agoMost Upvoted

Hearing that brisket came out perfect after round 6 got me fired up! I feel your pain, I ruined three briskets before I finally got one that didn't taste like shoe leather. Wrapping at 165 with butcher paper has been my go too as well, the stall usually only hangs around for about an hour for me. What really helped was letting it rest in a cooler for two hours after, that final temp bump was magic.

rubyk8623d ago

Really lean into that cooler rest method you mentioned, @the_thomas. I started doing the same thing a few years back after reading about it on AmazingRibs and it was a total game changer. Now I plan my cook times so the brisket has at least two hours to sit wrapped in towels in a dry cooler before serving. The carryover cooking does the heavy lifting and the fat just renders down to butter. I'll never go back to slicing right off the smoker again.

the_robin3d ago

Right on, that cooler rest trick turned my brisket from dry to juicy too, have you tried wrapping in towels yet?