Thread: Brisket Temps
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Unread 01-02-2013, 04:23 PM   #21
Knows what a fatty is.
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Originally Posted by Enkidu View Post
I haven't wrapped in a while, but I thought the point of wrapping was to get the brisket past the stall. If that is correct, then don't you wrap once it hits the stall (wherever that may be, as it is different from brisket to brisket) not automatically once it hits a particular temperature?

Also, the reason I stopped using foil was because I felt the bark wasn't as crispy as I like. For those of you who do use foil, what do you do to get a nice bark? Do you remove from the foil at the end to crisp it up?
I understand foiling a slab of ribs as they don't have much fat, but can't figure why foil a packer cut? I do understand foiling those crappy corned beef flats but I don't understand why anyone would q one of those.

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