Just realized my brisket flat was drying out every time, so I tried wrapping it in butcher paper with a cup of beef broth

I was cooking a 14 pound packer for a family thing in Knoxville last weekend, and the flat was getting tough after about 8 hours. I took a tip from a pitmaster video, tore off a big sheet of pink butcher paper, poured in about a cup of warm beef broth, and wrapped the whole thing tight. It steamed in there for the last two hours and came out way more tender than my usual method. Has anyone else tried adding liquid to their wrap, or is that a big no-no for bark?

2 comments

2 Comments

thompson.tyler1mo ago

That Franklin Barbecue book actually mentions a light spritz of broth in the wrap. It can soften the bark a little, but it's a trade-off for keeping the meat from drying out. I'd say your results are what really matter.

the_joseph1mo ago

Totally get what @thompson.tyler is saying about the trade-off. I've tried that broth spritz before and it does make the bark a bit less crunchy. But you're right, if the meat stays juicy that's a win. Sometimes you gotta pick your battles with a long cook. My last brisket was a little dry so maybe I should have wrapped it with some broth.