Shoutout to the guy who told me to wrap my brisket in butcher paper

I always used foil for my Texas style brisket and thought the paper thing was just for show. Last month at a cook-off in Fort Worth, a pitmaster I respect saw my setup and said, 'You're steaming it, man. Try the pink paper for one cook.' I did it on my next 14-pound packer, and the bark stayed crisp instead of getting soggy. The meat was still plenty juicy, just with way better texture. What's another tip you were totally wrong about at first?

3 comments

3 Comments

robert_scott5710d ago

That cook-off was in Fort Worth and you were still using foil?

the_lisa10d ago

Yeah, I was just reading a whole thread on a BBQ forum about this exact thing. Some of the old school guys from that area swear by butcher paper instead, says it lets the bark set better in the dry heat. But honestly, if the foil got the job done and the meat was tender, who can argue with the results?

the_wendy10d ago

Foil's a solid choice for the brisket in that Texas heat.