Warning: I keep seeing people wrap their brisket way too early in the cook.

I learned this after my third brisket in Kansas City came out dry because I wrapped at 150 degrees instead of waiting for the bark to set properly around 170, so what's your go-to wrap temp for a good bark?

3 comments

3 Comments

theajackson2mo ago

Watched my buddy wrap his at 155 and it turned to shoe leather.

janac222mo ago

155? @theajackson, that's just a crime against meat.

diana202mo ago

Honestly I was the same way for years. Tried it once and it was crazy good, totally changed my mind.