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Update: chose between wrapping brisket in foil or butcher paper at 3am and I think I picked wrong
Did my first overnight cook on my 22 inch Weber Smokey Mountain last Saturday for my neighbor Dale's 60th. Brisket hit 165 right around 3am and I stood there in the garage trying to decide between foil and peach butcher paper, went with foil because it was right there on the shelf. Came out tender but the bark was straight mush, nothing like the crust I get at Franklin's when I'm in Austin for work. Anybody got a paper brand they actually trust, or am I overthinking the wrap?
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jennifer8337d ago
Peach paper ain't magic, Franklin's gets that crust because they're cooking on a big offset with way more airflow and they wrap way later than 165. Foil at 165 is basically steaming it, and yeah the bark goes soft, but paper does the same thing if you wrap that early. Next time ride it naked till 175 or so and let that bark set up hard before you wrap in anything.
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