My neighbor's brisket advice was completely backwards

Old Mr. Henderson who's been smoking meat since the 70s told me to always wrap my brisket at 150 degrees internal temp. Followed his advice for about 2 years and always got decent but not great results. Last month I read a post from a pitmaster in Kansas City who said to wait until 170 before wrapping. Tried it on my last cook and the bark was way better and the meat actually stayed more moist. I guess even the old timers can be wrong about some things. Has anyone else been given advice that turned out not to hold up?

2 comments

2 Comments

grace_bailey15h ago

why wrap early at all? I quit wrapping and never looked back.

amy_foster7915h ago

I mean I saw this food science breakdown once that said wrapping too early traps steam before the bark has a chance to set, which makes total sense when I think about it. That 170 mark lets the surface dry out more and build up that crust before you seal it all in. Idk, it's wild how sometimes the old school methods just don't hold up to what people figure out later.