My uncle told me to wrap my brisket in butcher paper after 4 hours, not foil, and it changed my Texas style completely.

3 comments

3 Comments

My first brisket was a dry mess with foil. I switched to pink butcher paper at the 160 degree mark and it was a total game changer. The paper lets just enough steam out so the bark stays firm instead of getting soggy. The meat still gets tender but it doesn't braise in its own juice like with a full wrap. I won't go back to foil for Texas style. That bark texture is everything.

umac712mo ago

Foil turns brisket into a sad pot roast, it's a scientific fact. Pink paper is the only way to get that perfect bark without turning the flat into shoe leather. Your first brisket trauma is a rite of passage we've all suffered through.

abbychen5h ago

Ditch the foil around 165-170 internal and throw it on the paper instead. The bark firms back up in the last few hours and you still get enough steam for that probe tender feel.