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Was always a brisket foil guy until I tried butcher paper on a 16 lb packer last Saturday
I finally understood why the competition guys swear by it - the bark stayed crunchy instead of steaming off, but now I'm wondering if I should try wrapping later in the cook or just go no wrap at all, anyone else make the switch and regret it?
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jessica_hall492mo ago
Ngl, I switched back to foil after butcher paper dried out my last brisket.
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caleb_ross122mo ago
Did you have the fat side up or down in the butcher paper... that changed everything for me.
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