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Just realized wrapping brisket in butcher paper instead of foil actually does something
I figured the paper thing was just a trend the Aaron Franklin crowd pushed, but after trying it on a 14 pound packer at a cookoff in Lockhart last month my bark came out way better. Anybody got a reason to still reach for foil on a long cook, or is paper the move now?
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dianagreen16d ago
That Lockett cookoff bark sounds like it came out great, and 14 pounds is no small test run. I feel you on being skeptical at first, I was the same way until I saw the difference myself.
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