Switched from foil to butcher paper after a brisket disaster in Tulsa

I used to wrap my brisket in foil every time, thinking it locked in moisture best. Then I cooked a 15 pounder for a family reunion in August that came out with bark like soggy cardboard. Have you guys had better luck with peach paper over foil for getting that crunchy bark?

2 comments

2 Comments

lilya761mo ago

Used to be a diehard foil guy myself, swore by it for years. Then I tried butcher paper on a whim after a buddy kept raving about it. First brisket came out with bark so crunchy you could hear it crack when you sliced it. That soggy foil bark is gone forever now. Peach paper is all I use for beef now, it breathes just enough to keep the crust hard while the meat stays tender. Night and day difference from that disaster you had with foil.

the_jake1mo ago

42 briskets in on peach paper now. Number 43 is resting on the counter as we speak. The key is wrapping tight but not crushing it. Foil traps all that steam and turns your bark into wet leather. Peach paper breathes, lets the moisture escape. Bark stays like a shell, hard and dark. You can hear it snap when you pull it apart. Never going back.