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Tried butcher paper instead of foil on my last brisket in Austin
I always wrapped my briskets in foil after the stall. Last weekend I finally tried pink butcher paper on a 15 pounder and the bark came out way better, not mushy at all. The cook took maybe 45 minutes longer though because the paper lets more moisture escape. Has anyone else switched from foil and noticed a big texture difference?
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lee6278d ago
Man, same exact thing happened to me. That first brisket with paper was a game changer, the bark was actually crunchy. I also noticed it took a little longer but totally worth it.
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