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Unread 04-04-2011, 07:15 PM   #4
is one Smokin' Farker
Join Date: 07-13-09
Location: Lilburn, GA
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As long as the brisket (or any smoking meat for that matter) is fresh I won't wrap. I've found when meat starts getting close to it's expiration date it takes longer to smoke, and usually results in tough, jerky-like skin. As long as I can get it off the smoker within 14 hours or so, I leave it unwrapped, anything past that and I'm wrapping to speed the cook up
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