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Switched from foil boat to butcher paper on my last 3 briskets and I feel dumb for waiting
I wrapped in heavy duty foil for years because that is what Franklin showed in his videos and I figured if it works for him it works for me. Then a guy at the KCBS contest in Des Moines handed me a slice off his brisket wrapped in pink butcher paper and the bark was still crunchy after 6 hours in the cooler. My foil briskets always came out with that pot roast texture and the bark went soft as soon as I wrapped. I ran 3 cooks back to back with paper at 275 on my offset and every one held bark that actually snapped when you bent it. The flat on the paper ones probed like butter at 203 and the point was still juicy instead of steamed. Turns out foil traps all that moisture and basically braises the thing while paper lets steam escape but keeps enough fat on the surface to stay moist. Anyone else make the switch and notice the flat dries out a touch faster, or am I pulling too early?
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aaron_mitchell1mo ago
Buddy of mine ran into the exact same thing. He did four packers on his drum at 275 and the flats came out a hair dry by the time he sliced, even though they probed soft. What he figured out was the paper was letting too much go once the stall broke, so he started spritzing the flat side every 45 minutes after the wrap and pulling at 200 instead of 203. Point stayed plenty juicy and the flat quit drying out. Might be worth dropping your pull temp a few degrees before you change anything else.
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