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Finally tried the 'wrap in butcher paper' method for a brisket
I was a total foil guy for years, thought the whole butcher paper thing was just for looks. My buddy in Kansas City kept telling me to try it, said it changed his bark game. So last weekend, I did a 14-pound packer and wrapped it in pink butcher paper at about 170 degrees internal, right when the bark looked good. Let it ride on the smoker until it was probe-tender. The difference was real. The bark stayed way more firm and had a better texture, not soggy like foil sometimes makes it. The meat was still plenty juicy, but the outside had that perfect bite. I'm not saying it's the only way, but it worked great for me. Anyone else switch from foil to paper and have tips for keeping the paper from tearing?
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reed.skyler6d ago
Disagree on the bark staying firm. Found the paper still steams it a bit, just less than foil. I actually go no wrap now for the best texture.
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laura_schmidt826d ago
Is the difference between foil and paper really that huge? I've used both and honestly the meat turns out fine either way. It's still just a piece of cooked beef in the end. People get so worked up over these tiny details like it's a science project.
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