Shoutout to a retired pitmaster who told me to stop wrapping my brisket in foil

I ran into this guy at a competition in Kansas City last fall and he swore by butcher paper instead. Tried it on my last cook and the bark came out way better, not mushy at all. Anyone else switch from foil and notice a big difference?

2 comments

2 Comments

verar2117d ago

The butcher paper switch was a game changer for my brisket too. My bark used to get all soft and steamy with foil, like the crust just disappeared. Tried the paper method after seeing a video online and it kept the bark crunchy while still holding in enough moisture. Plus you don't get that soggy bottom thing where the foil traps all the liquid. Definitely sticking with paper from now on, worth the extra effort to track it down at the store.

the_riley17d ago

You know what, I read somewhere that the pink butcher paper actually helps with moisture control because it breathes while foil doesn't... is that what you found too @verar21? I remember seeing a Franklin Barbecue video where Aaron Franklin talked about how the paper lets just enough steam escape so the bark sets properly. Before I switched I used to get this weird soggy layer right under the crust that just ruined the texture. Now my brisket has that nice deep color and the bark stays firm all the way through the cook.