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I just smoked a brisket for 14 hours straight and only got 4 hours of sleep, which made me realize the 'no wrap' method everyone loves is actually a huge waste of time.
After my third brisket this month hit 203 degrees internal temp without any foil or paper, the meat was still way too dry compared to my usual Texas crutch method, so has anyone else switched back to wrapping after trying to go full Franklin?
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grace_bailey25d ago
Wrapping is the only way to keep it from turning into shoe leather.
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cooper.linda26d ago
Watched my buddy stubbornly smoke a brisket without wrapping for like 16 hours last summer. He was so proud of the bark but when he sliced it, the flat was like jerky. We ended up chopping most of it into chili, which felt like a waste of good meat. He went back to using butcher paper the very next weekend, said the difference in moisture was night and day. Some of those no-wrap methods just don't seem to work on every smoker or for every piece of meat.
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brown.gavin26d ago
Got to disagree a bit on the no-wrap method always failing. It works if you manage the fire right and use a water pan. My old offset runs dry and hot, so I always wrap. But my buddy's pellet grill holds steady low heat with plenty of moisture in the chamber. He goes no-wrap every time and his flats are fine. It's less about the method and more about knowing how your smoker acts.
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