I thought the whole 'wrap your brisket in butcher paper' thing was just a fad, but after my third one came out dry, I gave it a shot.

I was a foil guy for a long time. Figured it was all the same. Then I did a side-by-side on my offset last weekend: one in foil, one in pink butcher paper from the local shop. The foil one was falling apart, sure, but the bark was mush. The paper one held a better bark and the flat was way more juicy. I'm not saying it's magic, but for a 16-hour cook, the difference was real. Anyone else do a test like this and get surprised?

2 comments

2 Comments

the_emery23d ago

Foil is for leftovers, not brisket.

parkert7323d agoMost Upvoted

Foil keeps it moist, then unwrap for bark.