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Finally tried wrapping my brisket in butcher paper instead of foil for the first time
The bark stayed way more solid and it didn't steam as much, honestly a game changer for texture. Anyone else make that switch and notice a big difference?
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lauras8312d ago
Yeah that "game changer for texture" line is exactly what my brother said after he switched last summer.
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grayc2712d ago
Totally agree about the texture change! My last brisket had this amazing peppery crust that actually held together when I sliced it. The foil always made the bark a bit soft and wet for my taste. That paper lets just enough steam out without drying the meat. It's the only way I do it now.
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miam7512d ago
Notice how often the best way to do something is actually the simpler, older method. We get sold on new stuff like heavy duty foil being an upgrade, but it just steams everything. Makes me wonder what other basic things we've overcomplicated, like using a fancy non-stick pan when a cast iron skillet works better. That paper just lets the brisket breathe like it's supposed to, doesn't it?
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