Just realized my old way of wrapping brisket in foil for 3 hours straight was basically steaming it, not barbecuing it.

I switched to using peach paper after watching a pitmaster in Lockhart, Texas, and now my bark actually stays put, so has anyone else made a switch that saved their cook?

3 comments

3 Comments

derekward1mo ago

Took me way too long to figure out I was basically making a pot roast, not barbecue.

jessicac281mo agoTop Commenter

Oh man, did you get the sad steamed meat phase too? I was so proud of my "fall apart tender" brisket until a friend politely asked if I meant to braise it. That switch to butcher paper felt like unlocking a secret level. It's still tender but you actually get that crust you're working for.

grace_knight701mo ago

Yeah, that foil thing is such a trap. I did the same for ages and wondered why my bark was always soggy. Switching to butcher paper was a total game changer for me too. It lets just enough steam out so the bark actually sets and gets that good texture. I mean, it's not magic, but it makes a huge difference. I won't go back to foil for a long cook now.