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Overheard a guy at the hardware store say he wraps his brisket in pink butcher paper after 4 hours, not foil
I was grabbing some charcoal yesterday and this older man was telling the clerk about his method. He said he puts his brisket on at 225 degrees and after the bark sets, around hour 4, he wraps it tight in pink butcher paper. He swears it lets the bark stay crisp while still pushing through the stall. I tried it this morning on a 14-pound packer cut and just pulled it off. The bark looks incredible, way better than when I used foil. Has anyone else made the switch from foil to paper and noticed a real difference in texture?
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cameronp478d ago
Switched to paper a few years back and never looked at foil the same way. It lets just enough steam out so the bark doesn't turn to mush, but still locks in the heat to power through the stall. The texture difference is huge, you get that perfect bite instead of it feeling boiled. I do find you gotta keep an eye on it though, sometimes it can dry out a bit more near the end if your fire spikes.
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bennett.harper8d ago
Yeah the "perfect bite instead of boiled" thing is exactly what I heard a pitmaster talk about. He said paper gives you more of that real barbecue feel, like from an old school joint. You just have to watch the fire like you said.
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