Warning: I used to wrap my brisket in foil every time until a buddy showed me butcher paper last month

I had a guy who competed in Kansas City tell me I was steaming my meat instead of smoking it. He pulled out a roll of pink butcher paper from his truck and said try this. I did a 14 pound packer last Saturday with the paper for the final 4 hours. The bark came out crunchy instead of soft and mushy like I always got with foil. Has anyone else made this switch and noticed a big difference in texture?

2 comments

2 Comments

the_xena6d ago

Wait, you were wrapping a 14 pounder in foil before? That's insane!

charlienelson6d ago

@the_xena honestly that's just asking for trouble. Foil on a big roast like that traps too much steam, makes the skin all rubbery. I've seen people ruin a good prime rib that way. A 14 pounder needs air circulation, not a foil blanket.