Wrapping brisket in foil, often called the Texas Crutch, is one of the fastest ways to push through the stall and lock in moisture. It’s also the most ...

Wrapping brisket in butcher paper is the classic Texas method for keeping bark intact while still helping the brisket push through the stall. Unlike ...

When you decide whether or not to wrap a brisket, you’re also deciding how long the cook will take. Wrapping brisket isn’t just about bark or moisture. ...

When people talk about perfect brisket, a big component is the bark, that dark, smoky, peppery crust that makes your brisket look and taste incredible. ...

Once you wrap a brisket, the cook no longer follows a predictable timeline. Cook time after wrapping depends on temperature, meat size, fat content, ...

If you’re looking for alternatives to wrapping brisket, these three methods give you options depending on bark, moisture and cook time. Most pitmasters ...

Should you use a binder on brisket before seasoning it? The short answer: you can, but you don’t have to. A binder won’t make or break your cook, but it ...

A brisket can be sold as a whole packer (flat + point together) or as a flat-only cut. The version you choose has a major impact on how evenly it cooks, ...

A whole beef brisket is made up of two main muscles: the point and the flat. These muscles sit on top of each other and play different roles on the cow, ...