I finally learned why that competition pit master in Kansas City always wraps his brisket in peach paper instead of foil.

After 5 years of getting bark that turned to mush with foil, I tried his method last weekend and the difference in texture was night and day so has anyone else noticed how much better the bark stays with paper?

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1 Comment

young.spencer13h ago

Bet you never thought about how paper actually lets more oxygen hit the bark while still trapping moisture, so you get that crisp outer layer without steaming it soft like foil does. Kinda wild how such a small swap changes everything about the final product.