susana66•1mo agoProlific Poster

I finally listened to my uncle about wrapping brisket

My uncle, a Texas pitmaster for 30 years, always said to wrap my brisket in butcher paper at 165 degrees, not foil. I used foil for years and got mushy bark. Last weekend, I did it his way with a 14-pound packer. The bark stayed firm and the meat was still tender. It took about 12 hours total on my offset smoker. Has anyone else switched from foil to paper and noticed a big difference?

3 comments

3 Comments

parker_park81mo ago

Yeah, the bark is just night and day. I was a foil guy too and my bark always got soft, almost steamed. Switched to pink butcher paper on my last brisket and it came out with that perfect dark, crusty bark that actually held together when I sliced it. Did you spritz yours at all before wrapping?

the_ruby1mo ago

Spritzing just makes it steam more.

the_hugo1mo ago

How long did you let it rest after? I switched to paper last year and it was a total game changer for the bark.