I finally quit wrapping my briskets in foil at hour 6 and my last two cooks came out way different

Paul Lewis · 2026-10-03T23:00:05.961301+00:00

For about 5 years I wrapped every brisket in foil right when it hit 165 internal, and I thought that was just how it worked. A guy named Ray at a comp in Amarillo last spring watched me do it and just shook his head, then handed me a sheet of peach paper and said foil was steaming my bark into mush. I tried it on my next cook, a 14 pound packer, and pulled it at 203 after 9 hours instead of my usual 12. The flat was still juicy and the bark actually held up when I sliced it instead of sliding off. Did two more since then, same thing every time, and my wife says it tastes like the stuff from that place on 6th Street now. Anyone else make the switch and notice the cook running way shorter than you planned?

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I finally quit wrapping my briskets in foil at hour 6 and my last two cooks came out way different | BBQ Pitmasters - Chatter Central