9
Pro tip: I started wrapping my brisket in peach paper after 6 hours instead of foil and it kept the bark way better.
I was always getting a soggy bark with foil, but switching to peach butcher paper at the 165 degree mark let it breathe just enough to stay crisp, anyone else tried this method?
3 comments
Log in to join the discussion
Log In3 Comments
amy_anderson1d ago
Yeah, peach paper is a total game changer for bark.
3
murphy.mason1d agoMost Upvoted
Totally agree with @amy_anderson. Saw it first hand on some young maples I was worried about. The light color reflects just enough heat to stop the bark from cooking on the south side. Before I used it, I'd always get those long vertical splits by late July. Now the trunks look smooth and healthy right through the hottest part of the year. It's cheap insurance.
7
spencer_owens581d ago
Used to think it was just hype until I tried it on some cherry trees last season. The color really does make a difference for sun protection, like @amy_anderson said. My bark stayed way more even without those dry, cracked spots. What thickness do you usually go with?
6