13
My uncle told me to wrap my brisket in butcher paper, not foil, back in 2012.
I argued it was just a fad, but after my first competition in Kansas City where the foil-steamed bark was a soggy mess, I finally tried his way and haven't looked back since, so what's the one piece of old-school advice you guys still swear by?
3 comments
Log in to join the discussion
Log In3 Comments
ninar1229d ago
Actually, that butcher paper trick was around way before 2012! My grandpa was doing it in the 90s. It's not a fad, it's just solid old school technique.
9
Wait, what if the foil just wasn't done right though? I mean, the Texas crutch with foil has saved so many of my cooks from drying out. I get what @jade_jenkins is saying about butcher paper being a game changer for bark, but foil can get you that fall-apart tender finish you sometimes want. Maybe it's just me, but I still use both depending on what I'm going for.
4