Just realized my Texas brisket method might be all wrong after a trip to Memphis

Last week I visited a friend in Memphis and watched him smoke a whole packer brisket. He kept his pit at 225 degrees the whole time, never wrapping it in butcher paper. My method back home in Austin has always been the hot and fast approach, cranking it to 275 and wrapping after three hours. His bark was way darker and had a crunch mine never gets. Now I'm questioning everything I've done for the past three years. Which method gives you better results, low and slow naked or hot and fast wrapped?

2 comments

2 Comments

joseph9326d ago

Always chasing the perfect method kills the fun.

amybarnes6d ago

Heard a podcast say that exact thing last week.