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Pro tip: the guy at Snow's in Lexington made me rethink my whole wrap game
I was at Snow's BBQ in Lexington about 6 weeks ago watching them pull a brisket and the pitmaster asked why I was wrapping so early. He said they wait until the bark gets dark and set, which for them meant pushing past 170 internal before any foil touched it. Does anyone else wait that long or am I the only one who was wrapping at 160 like a dummy?
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matthewp527h ago
Man that Snow's tip is real. Wrapped at 160 for years and always wondered why my bark came out soft and kinda gray instead of that dark mahogany look. Tried waiting till 175 on my last two packers and the difference was night and day, the bark actually held up and didn't steam itself soggy in the foil. Took way longer than I planned, like 15 hours on a 14 pounder, but worth it. Only thing I changed was I put a water pan in to keep things from drying out during that extra stretch. Never going back to the early wrap lol.
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