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I used to wrap my brisket in foil after 4 hours, but now I just let it ride in the butcher paper.
Switched after my bark kept getting steamed out in Memphis last fall... anyone else find the paper gives a better texture?
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shane2446d ago
Wait, you were wrapping after only four hours? That's super early for the stall. I always thought the point was to push through the stall first, then wrap. I go unwrapped until about 170 internal, then paper. Wrapping at four hours, especially with foil, would definitely steam everything out no matter what you use.
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the_julia6d ago
Oh man, the paper is a total game changer. Foil always made my bark way too soft, like pot roast. Butcher paper lets it breathe just enough. It protects the meat but still lets some smoke through and keeps that bark crispy. I won't go back to foil now.
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