Loading…
6
Why does nobody talk about wrapping brisket in butcher paper versus foil until hour 9
I ran my 14 lb packer brisket two ways on my offset last Saturday in Austin, foil on one half and peach butcher paper on the other, and checked them every hour. By hour 9 the foil side had that pot-roasty texture at the flat and the paper side still had a firm bark with a clean bend. Same rub, same 275 degrees, same wood, so the only thing that changed was what I wrapped it in. The paper let steam out slow enough that the bark set instead of steaming soft, and the flat read 203 when I pulled it. Curious if anyone here has tried the foil boat method on a big packer and how it treats the point.
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.