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Serious question, has anyone else tried wrapping brisket in butcher paper versus foil?
I did a side by side test last weekend with two identical packer briskets on my offset smoker, both cooked at 250 degrees. The butcher paper one had way better bark and a deeper smoke ring, while the foil one got a bit too soft and steamy. Anyone have a favorite brand of paper or a different trick for the stall?
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jake_knight246mo ago
My last foil brisket at 203 internal was the juiciest I've ever made. That steam you call a problem actually braises the meat and keeps it from drying out, especially on the flat. The bark on my butcher paper one got way too hard and chewy, like jerky. I'll take a soft bark and perfect tenderness over a pretty smoke ring any day.
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