Showerthought: I started wrapping my brisket in butcher paper after the bark set and it fixed my soggy bark problem

Last weekend in my backyard, I was smoking a 14 pound brisket and the bark kept getting soft. I usually wrap in foil, but this time I switched to pink butcher paper after the internal temp hit 175. The bark stayed dark and crusty, and the meat was still super juicy. Has anyone else found that switching from foil to paper made that big of a difference for them?

3 comments

3 Comments

lewis.mila14h ago

Yeah my buddy had the same thing happen with his last smoke.

the_anthony12h ago

That butcher shop advice is solid. I tried the paper wrap last weekend and it made the best bark I've ever had.

juliarodriguez13h ago

My last brisket I wrapped at 165 internal, and the bark was perfect. The paper lets a little steam escape so it doesn't get soggy like it can with foil, which traps all the moisture. I learned that from a guy at the local butcher shop, and it was a total game changer for my smokes.