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Finally stopped wrapping my brisket in foil
I was at a comp in Kansas City last fall and saw the guy next to me use butcher paper instead. He let me try a slice and the bark was way better than anything I ever got with foil. I switched right after that and now I only use pink butcher paper for all my packers.
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veram9923d ago
My first attempt with butcher paper turned out a bit dry.
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abby_wilson5123d ago
Honestly I had the same problem my first time. What fixed it for me was spritzing the paper with a little water before wrapping. Just a light mist nothing crazy. Also started checking the meat temp way earlier than I thought I needed to. Pull it off at 203 instead of 205 and let it rest wrapped in a towel for a good 30 minutes. Made a huge difference in moisture.
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