Hot take: I was totally wrong about wrapping brisket in foil

A pitmaster in Austin told me my briskets were steaming instead of smoking, so I switched to butcher paper and the bark is way better now. Anyone else make that switch and notice a difference?

3 comments

3 Comments

johnh822mo ago

Feel your pain on the foil thing. It really does turn the bark to mush. Butcher paper was a total game changer for me too.

the_gavin1mo ago

Butcher paper's not too pricey though, right?

sammurray2mo ago

Made the same mistake and turned my last brisket into a sad pot roast. That foil trap is real, it just holds in all the moisture and kills any bark you had going. Butcher paper lets it breathe just enough, so you actually get that crust.