Old timer at a competition told me to wrap my brisket in butcher paper instead of foil

I fought him on it for 2 years but finally tried it last month on a $80 packer and the bark was SO much better. Has anyone else found that paper makes that big of a difference or was it just my setup?

2 comments

2 Comments

williams.robert2d ago

Gotta say I think it's more than just your setup. The paper lets the brisket breathe a little which keeps the bark from getting soggy like foil does. Idk why people act like it's some huge sacrifice to try it.

maxm631d ago

$80 packer man that hurts to gamble with. I had a buddy who swore by foil for years and we finally did a side by side at a competition last fall. @williams.robert is probably right about the breathing thing because my foil wrapped one came out with that wet bark while the paper one had a nice crunchy crust that held together better when slicing. Funny enough we actually used the same rub and cook temp on both and the only difference was the wrap material. I think part of it is also how you rest it after because paper lets some steam escape while it's sitting in the cooler.