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A guy at the KC Royal told me to wrap my brisket in butcher paper at 165, not foil
He said foil steams the bark soft and he was right, mine came out with actual bite for the first time. Cost me nothing to try it on my last 14 pound packer, just swapped the wrap. Anybody here run paper over foil on pork butt too or does it dry out?
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joel_mason2211d ago
Butcher paper letting bark stay firm sounds good until you realize foil gives you a tighter seal and way more heat control on a long cook. That paper breathes, which means moisture escapes and your flat can dry out if you are not babysitting the thing. Foil catches all that fat and juice so you can spritz and save it, paper just soaks through and makes a mess.
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