Thread: Wrap brisket?
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Old 09-02-2013, 09:35 PM   #4
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

I wrap when the color is just a tad lighter than what I want to finish with, my cooks are generally done with little regard to the stall, other than for timing. What I mean by that, is that since I am cooking around 280F to 300F, I ignore the stall. I figure on a total 8 hour cook time, and work with that. The wrapping is more about color and keeping a little bit of moist environment around the meat.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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