Brisket help

[tx_hellraiser]

So when i cook my brisket and around 175 i wrap it in foil and when i take it off the bark seems to be flimsy really moist instead of a nice medium hard ( does not slide off when cutting bark) any tips using a New braunfuls hondo

 

[Jason TQ]

Change the wrap to butcher paper or no wrap. Foil causes the softening.

 

[tx_hellraiser]

I tried butcher paper and it seems to flake off when i removed it

 

[Rockinar]

Foil is going to cause steaming. You are boiling your meat. Wrap in some type of paper. Even paper grocery bags.

 

[Enrico Brandizzi]

Change the wrap to butcher paper or no wrap. Foil causes the softening.

Only if you wrapp too early (not yet settled bark).

 

[SmokinCW]

I prefer no wrap at all after trying it a few times. I still get moist tender brisket with great bark. I do wrap in foil and towels and hold in a faux cambro for at least one hour.

 

[Bludawg]

When you take the Brisket off the pit open the foil drain off all the juice, close the foil but leave the the top exposed and let it rest on the counter the bark will firm back up.

 

[pjtexas1]

I tried butcher paper and it seems to flake off when i removed it

The only time I have bp stick to my brisket is when cooking north of 350.