Shoutout to switching from foil wrap to butcher paper on brisket

I used to wrap my briskets in heavy duty foil for like 5 years. Thought it was the only way to get through the stall. Then about 2 years ago a buddy at a comp in Kansas City told me to try pink butcher paper. Said the bark stays way better. First time I tried it I was nervous the meat would dry out but honestly the bark was night and day different. Now I only foil if I'm in a huge rush. Anyone else make that switch and never go back?

3 comments

3 Comments

amy_murphy8512d ago

Switched two years ago too and honestly I'll never go back to foil for brisket.

violamurray12d ago

Foil locks in too much moisture for my taste, I prefer a firmer bark.

joseph_adams6612d ago

I mean, it's brisket not a life decision lol. Paper vs foil really that big of a deal?