Changed my mind about wrapping brisket after a competition in Lockhart

I was at the Lockhart BBQ Throwdown last month watching the top teams, and saw one guy pull a brisket off the smoker that was wrapped in butcher paper so tight it looked like a package. He explained it keeps the bark intact while still pushing through the stall, so I tried it on my next cook and the bark was way better than my foil method. Has anyone else switched from foil to paper and noticed a difference in bark crunch?

2 comments

2 Comments

stone.thomas1mo ago

Yeah, paper gave me way better bark. Foil made it soggy every time.

reese_perry61mo ago

No way. Wait. Are you telling me that guy with the competition smoker and the surgical gloves was actually onto something? I've been wrapping in foil my whole life, just assumed that's how you push through the stall. Bark always came out a little soft, but I figured that's just how it goes. Honestly, hearing you say the bark was way better with paper makes me want to tear apart my whole method and start over.