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PSA: I was wrapping my briskets in foil for 2 years until a guy at the KC Royal told me to feel the paper
So I've been doing backyard brisket for a while now, right. Always foil, always tight, always proud of myself. Two years of this. Last Saturday I'm at the Royal in KC and some older fella running a stick burner next to me watches me pull out a roll of heavy duty foil and just goes "son, squeeze that paper, does it breathe?" I had no answer. He hands me a sheet of butcher paper and says feel the difference. It was night and day. My last 3 cooks have had way better bark and I'm not steaming the thing into pot roast anymore. Was I the last person on earth still on team foil or is anyone else here a late convert?
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ray_williams2d ago
So when you say "squeeze that paper," did he mean the butcher paper needs to feel rough and dry before you trust it?
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