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The day I stopped wrapping brisket in foil after 4 years of dry flats
I was at a comp in Lockhart last fall and this old pitmaster walked by my setup, saw me sweating over the foil, and just said 'son, that paper's your friend.' I switched to butcher paper mid-cook out of spite and the bark came out like I'd been doing it wrong on purpose. Anyone else have a moment where a stranger's casual comment flipped your whole method?
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grant.richard15d ago
Foil's got a bad rap that it doesn't deserve. Wrapping tight in foil actually speeds up the cook and locks in all those juices, which matters when you're fighting the clock at a comp. Paper might give you a prettier bark, but plenty of folks win with foil and nobody's judging your texture when the flavor's right.
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