Watched a guy at a cook-off wrap his brisket way too early

He pulled it off the smoker after just 4 hours, when the internal temp was maybe 150. The bark was still soft and pale. I asked him about it later and he said, "It keeps it from drying out." But that just steams the meat and ruins the bark texture. I learned the hard way myself a few years back in Kansas City. Anyone have a good rule for when the bark is actually set?

2 comments

2 Comments

sage78712d ago

Saw the same thing at a local rib fest last summer. Wrapped way too early and the meat came out mushy. I wait until the bark is dark and feels rough like sandpaper, usually around 170 internal.

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james53312d ago

That sandpaper feel @sage787 mentioned is the real key. I've found if you wrap before that bark sets, the steam just ruins the texture every time. Letting it ride to 170 or even 175 makes sure the outside can hold up to the wrap.

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