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Shoutout to the old timer who said don't wrap brisket in foil, I called him crazy
Been doing foil wraps for 5 years in Austin, then this guy at a comp told me to try butcher paper instead. First time I tried it, bark came out way better and the smoke flavor stuck around, but it took 2 extra hours to finish. Anyone else switch methods and see a big difference, or is it just my setup?
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aliceross1mo ago
Man, that extra two hours is real and it gets you every single time you think you've got the timing figured out. Been there with the paper wrap too and yeah, the bark difference is night and day, that foil basically steams the crust right off. What kills me is how the old guys always turn out to be right after you've wasted years doing it the hard way. Hang in there with the longer cook, once you get your timing dialed for paper it stops feeling like a setback.
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