Tried wrapping my brisket in butcher paper instead of foil and got a bark that was way too soft

I did my usual 12 pound packer last Saturday on my offset smoker in Austin. Wrapped it at 165 in peach butcher paper like everyone raves about. Pulled it at 203 after 14 hours and let it rest for 2 hours. The bark was almost mushy and the fat didn't render as clean as when I use foil. I'm wondering if I wrapped too early or if butcher paper is just not for my cooker setup. Has anyone else had this issue with paper on a stick burner?

2 comments

2 Comments

alicecraig4d ago

Bless your heart for trusting internet wisdom over good old Texas foil.

west.casey4d ago

Friend of mine spent a whole weekend smoking brisket based on some YouTube video. Turned out the guy was from New Hampshire and had never even been to Texas. Meat was drier than a bone and he had to order pizza.