When I am wrapping my brisket to reduce the stall time with Aluminum Foil or Butcher Paper, should I keep it wrapped until I reach an internal temp of 203F? I noticed today when I removed the foil at about 190F the meat's internal temperature dropped about 18 degrees. I am now waiting on the temp to come back up to 203 before I pull it. I hope I am not drying the meat out
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Wrapping Brisket
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Don't wrap until you get the bark you want. Then leave it wrapped until it is probe tender throughout the flat, which is typically around 203, but can be a bit earlier on some of the higher grades.
When you unwrapped that allowed the moisture on the surface to start evaporating and cooling off the brisket aka evaporative cooling.
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