It really depends on the cut of meat you have at your disposal every brisket is different with different levels of fat and everyone has a different pit. There are a lot of variables that may mean that wrapping may be in the best interest for the cook and their product.
@@kushjesus5470 negative ghost rider. Wrapping is just to work through stalls in temperature. It speeds up the cooking process. The only "best interest" is to not wait to work through a stall. The effects of the outer layer isn't in the best interest of bbq.
@@boldpredictionssports Some pits cook hotter and need to be wrapped to protect bark and prevent burning/crisping i think you must assume every grill and person behind it is the same
@@kushjesus5470it's called the Texas crutch for a reason. You're not protecting the bark by wrapping it. You're destroying it. If you're pit is running so hot that you're messing up the bark. (Which is gonna happen after 220) than you're just doing it wrong. That's why some guys run hot and fast. Another way to work through a stall is to bring the temp up some. The pit isn't determining if it's right to wrap or not.
I render mine in in my smoker. It helps impart a Smokey flavor and I can then inject the brisket or another cut of meat with smoked clarified fat.
He sounds like Kermit
Now i can't unhear it.
Put it in your venison grind. Outstanding!
Absolutely. I vacuum seal it and throw it in my venison sausage mix. It adds a bit of beef flavor to my venison/pork sausage blend.
and its great for burnt ends!
So it makes you’re brisket look juicy without the juices
No, lol.
😂😂🤣
I drink it with shot of whisky
Great Keto!
exactly no reason to buy extra tallow for the brisket
I don't trim my brisket, ever!
Please for the love of bark stop doing the Texas crutch. Briskets don't need wrapped.
It really depends on the cut of meat you have at your disposal every brisket is different with different levels of fat and everyone has a different pit. There are a lot of variables that may mean that wrapping may be in the best interest for the cook and their product.
@@kushjesus5470 negative ghost rider. Wrapping is just to work through stalls in temperature. It speeds up the cooking process.
The only "best interest" is to not wait to work through a stall.
The effects of the outer layer isn't in the best interest of bbq.
@@boldpredictionssports Some pits cook hotter and need to be wrapped to protect bark and prevent burning/crisping i think you must assume every grill and person behind it is the same
@@boldpredictionssports You are correct about the paper and its aid in working through stalls that i wont deny but it has other purposes
@@kushjesus5470it's called the Texas crutch for a reason. You're not protecting the bark by wrapping it. You're destroying it. If you're pit is running so hot that you're messing up the bark. (Which is gonna happen after 220) than you're just doing it wrong. That's why some guys run hot and fast. Another way to work through a stall is to bring the temp up some.
The pit isn't determining if it's right to wrap or not.
Ppl that wrap briskets dont belong around them.
Come back when you know what you're talking about
How to tell everyone you’ve never cooked brisket a day in your life
Bias