Had a buddy swear by wrapping brisket in butcher paper at 160 internal...

I always used foil but this guy from Lockhart told me paper lets the bark stay crispy. Tried it on my last cook and the bark was perfect but the meat came out a little drier than usual. Now I wonder if I pulled it off too early... anyone else have trouble switching between foil and paper?

2 comments

2 Comments

wade_hall1d ago

I feel your pain man, that dry brisket hit is a tough break when you're just trying something new.

ninaross1d ago

160 is the key, @wade_hall changed my whole view when he said pull it at 200-203 with paper.