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That tip about wrapping brisket in butcher paper ruined my last cook
My buddy Dave swore by peach butcher paper for moisture control but my 14 pound packer came out with a bark like cardboard. I followed his method exactly, wrapped at 165 internal temp and let it ride to 203. After 3 tries with different paper brands I'm going back to aluminum foil for good. Anyone else had better luck with the old school foil wrap?
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victor_carter511mo ago
People chase new gadgets when old methods already work fine. @lindahunt knows what's up.
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lindahunt1mo ago
Why does everyone think paper is some magic solution? I tried it twice and both times the bark came out dry and brittle. Foil has never let me down, so stick with what works.
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