Hit a 12-pound brisket with butcher paper instead of foil and felt like an idiot

Been smoking brisket for like 4 years now, always wrapped in foil when the stall hit. Last week at my buddy's place in Nashville, he handed me pink butcher paper and said 'try this instead.' I laughed it off but tried it anyway. The bark came out way better, not soggy at all. Felt like I'd been doing it backwards this whole time. Has anyone else had a simple switch like that totally change their results?

3 comments

3 Comments

the_taylor16d ago

Foil has its place though, especially if you're trying to power through the stall faster. Paper definitely makes a better bark but it can take longer and dry out if you're not careful with your temps. Different tools for different cooks.

robins8316d ago

Wait, were you using foil the whole time like me before I tried it? That paper wrap is a total game changer for bark integrity.

ninaowens15d ago

I get what you're saying but I'm still team foil honestly. Paper seems to let too much moisture escape for my taste and I'd rather lose a little bark than dry out a brisket.