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Finally nailed the brisket stall at 6am on a Sunday
I've been chasing that perfect brisket smoke ring for about two years now. Last weekend I drove down to Lockhart, Texas and stopped at Kreuz Market to watch their pit crew work. What caught my eye was how they wrapped their briskets in pink butcher paper right when the meat hit 165 degrees. I'd always used foil before, and my bark came out soggy every time. Tried the paper method on a 14 pound prime brisket this morning and the stall only lasted 45 minutes instead of 3 hours. The bark came out crunchy and dark, and my family actually asked for seconds. Has anyone else noticed a big difference switching from foil to paper?
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juliahall26d ago
Have you tried wrapping without paper or foil to let the bark set naturally?
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jamiekim26d ago
Man honestly I don't think it matters that much, just cook the brisket however works for you.
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