Brisket to Wrap or Not to Wrap that is the question?

[HalfSmoked]

Nice

Warren

 

[noboundaries]

The stall is part of the smoking process due to physics and chemistry. It happens whether the meat is smoked low n slow, hot n fast, wrapped, not wrapped, braised, or roasted in the oven. You can shorten the stall in a variety of ways, but the meat has to go through the stall process in one form or another to get to the delicious destination we all love.

Crunchy bark; no wrap, takes longer to finish.

Soft bark; wrap in foil, shortens the smoke.

Medium bark; wrap in foil at 180F IT or wrap at the stall in butcher paper. Takes a little less time than no wrap.

Finding what you love best, and the patience required for your favorite method, is all part of the smoking journey.