I finally learned why my brisket was drying out from a guy in Lockhart

I was at Blacks BBQ in Lockhart last Saturday and got to chatting with this pitmaster who's been there 18 years. He told me I was wrapping my brisket way too early in the stall, around 150 degrees instead of waiting until 165 or so. I tried his method on a 14 pound prime packer last night and the flat came out juicy for the first time in months. Has anyone else had better luck wrapping later?

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1 Comment

martinez.reese7d ago

Did wrapping later change anything about how long the cook took for you?