the brisket i didn't wrap had an amazing bark and was surprisingly moist. i was very pleased. the brisket i did wrap came out dry, but fairly tender in the meat. the unwrapped brisket held together under its own weight but took very little effort to break apart. the wrapped brisket was somewhat difficult to pull apart.
so if i overcooked the wrapped brisket i would have expected it to fall apart but be dry but that certainly wasn't the case. i don't know how i can end up with a wrapped brisket that ends up being tender in the meat, tough to pull apart with hands, and fairly dry? the main difference i can think of is that i made the mistake of pulling the wrapped flat based on temp and i didn't do a probe for tenderness test before i cambro'd it, whereas the unwrapped brisket i did the probe test before i cambro'd it. does a brisket go from tough and dry to moist and tender or does dryness just happen and once it's dry it's dry?
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