Hot take: wrapping brisket in butcher paper vs foil - I found a way that breaks both rules

I've been doing brisket for about 5 years now, got my setup dialed in on a 22 inch WSM. Last weekend I tried something dumb: I wrapped a 14 pound prime packer in foil for the first 3 hours of the stall, then switched to butcher paper for the remaining 2 hours until it hit 203. The bark came out way better than my usual full foil wrap, but the fat rendered out more than when I just use paper the whole time. Anyone else tried a hybrid wrap or am I just overcomplicating things?

4 comments

4 Comments

aaron7409d ago

Man, I feel you on trying to mix things up just to see what happens. I've done something similar before and it's wild how a small change can really surprise you. Honestly, I think your hybrid approach sounds smart since you get the best of both worlds without overthinking it.

beth2769d ago

Did you notice any difference in how the fat cap rendered with that hybrid wrap?

price.ray9d ago

My brother tried that hybrid wrap on his last brisket and said the fat cap turned out like butter. He's been doing them for 15 years and usually sticks with foil. I guess the paper lets a little moisture escape while the foil traps some in.

pat_moore9d ago

Honestly, "fat cap rendering" sounds way more serious than it needs to be. It's a brisket, not a science experiment. I just slapped the wrap on and it turned out fine, I didn't notice anything crazy different.