Shoutout to the guy at the KCBS comp in Springfield who told me to wrap my brisket in butcher paper, not foil

I always used foil for the Texas crutch, but after trying paper last weekend, the bark stayed way better and it didn't steam as much. Anyone else make that switch and notice a big difference?

4 comments

4 Comments

tarak792mo ago

It's just brisket, not a science project.

casey_henderson2mo ago

Tell that to the cow, tarak79. It spent its whole life on a science project just to become your dinner.

margaret2341mo ago

I used to think that way too until I tried a properly smoked brisket. The care put into it actually changes the flavor and texture a lot. Now I get why people put in the work.

zara4471mo ago

Look at the time and money people spend on special rubs, smokers, and temperature probes. Feels like a lot of effort for a piece of meat that's just going to get eaten in ten minutes.