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Pro tip: wrapping your brisket at 165F instead of 175F actually fixes the dry flat problem
I used to wrap at 175F because that is what a guy in Amarillo told me back in 2019. Got dry flats for 8 straight cooks on my 22 inch WSM. Then a pitmaster at a cookoff in Waco showed me his probe test at 165F. The flat was reading 12 degrees lower than the point the whole time. Wrapping earlier traps the moisture before the flat gives it all up. Now my flats come off at 203F and slice clean without falling apart. Has anyone else noticed their flat and point run that far apart on a 14 pound packer?
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