I switched to wrapping my brisket in butcher paper instead of foil halfway through a cook last year.

I was getting too much steam and a mushy bark with foil, but the paper lets just enough moisture out. My bark stays dark and crisp now. Anyone have a favorite brand of butcher paper they use?

3 comments

3 Comments

thea2712mo ago

Ever try just not wrapping it at all? Foil's a crutch for bad temp control.

christopherwilliams2mo ago

Bad temp control" got me. Used to wrap everything in foil, no question. Then I did a side by side cook, one foil, one nothing. The no wrap bark was like jerky. Tough, dry, not good. Changed my whole view. Now I only wrap if I'm really behind schedule.

knight.xena2mo ago

Switched to paper a while back and never looked back. Foil traps way too much steam and turns the bark to mush. The paper lets it breathe just enough. My go-to is the pink stuff from the restaurant supply store, the generic roll. It's cheap and it works.