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Just realized my Texas brisket method might be all wrong after a trip to Memphis
Last week I visited a friend in Memphis and watched him smoke a whole packer brisket. He kept his pit at 225 degrees the whole time, never wrapping it in butcher paper. My method back home in Austin has always been the hot and fast approach, cranking it to 275 and wrapping after three hours. His bark was way darker and had a crunch mine never gets. Now I'm questioning everything I've done for the past three years. Which method gives you better results, low and slow naked or hot and fast wrapped?
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tyler4922mo ago
Man that's a rough feeling when you think you've been doing it wrong the whole time. I remember the first time I tried the low and slow method after years of hot and fast, I felt like I'd wasted a whole summer of smoking. The bark difference is real though, my first naked brisket came out with a crust that shattered when I cut into it, and I almost cried over the trashed ones before. You're not alone in questioning everything, that Memphis crunch is a game changer.
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