My neighbor's brisket went from dry to perfect in a single weekend

He always cooked his briskets at 275 degrees for about 8 hours, but after watching a video from that pitmaster in Lockhart, he switched to 225 and wrapped it in butcher paper after 5 hours. The difference was night and day, it was so much more tender and juicy. Has anyone else had a big change in results just from adjusting their cook temp and wrap time?

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jesse_green555mo ago

Oh man, that's awesome to hear! @robinson.hannah, I was the same way, always blasting it at 300 and wondering why it was a bit tough. Slowing it down to 225 and wrapping in pink paper around 165 internal was a total game changer for me too, the bark stays better and it just pulls apart.

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henderson.oscar5mo ago

Been there. Took me forever to learn that lesson.

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robinson.hannah5mo ago

Is it bad that my first thought was my brisket could use a glow up like that? I've been stubbornly sticking to my way too high heat method for years.

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