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Rant: Saw a pitmaster at a Memphis comp wrap his brisket way too early in the cook.
He pulled it at 160 degrees internal, and the bark was still soft, which is a mistake I learned the hard way after my own brisket turned out mushy at a contest last fall.
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victor_davis1710d ago
That Memphis guy might be onto something though. I've seen some Texas guys wrap early to power through the stall and keep things moving in a tight comp schedule.
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derek7810d ago
Wrapping early can backfire though, victor_davis17. It risks a dry finish if the meat hasn't taken enough smoke. Better to manage the fire and ride the stall.
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