I finally stopped wrapping my brisket in foil and went with butcher paper

I used to wrap my briskets in heavy duty aluminum foil right around the 160 degree mark, same as my old man taught me. But about 4 months ago I tried pink butcher paper on a whim after reading some posts here, and the bark difference is night and day. With foil the bark always came out soft and almost steamed, but the paper lets the meat breathe while still pushing through the stall. My last brisket in Abilene came off the smoker with a crust that actually snapped when I bit into it, which never happened with foil. Only downside is you gotta be careful not to tear the paper when you're moving it, especially if you got a heavy 15 pounder. Anyone else switch over and notice the bark improvement or am I just imagining things?

2 comments

2 Comments

mason_flores2113d ago

Heck yeah man, that bark snap you're describing is the real deal and it makes all the difference.

umak8913d ago

Forty bucks for a little tube of stuff that's supposed to give you that "bark snap"? I've been using the same $3 stick of chapstick for three years and my lips feel fine. The way people talk about it you'd think they're trying to get their lips to make a sound like a tree branch breaking. I rubbed my thumb against my lips just now and it sounded like nothing. Maybe I'm just not holding my mouth right when I apply it.