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Hot take: I switched my brisket wrap from butcher paper to foil at a contest in Waco and it cost me
Two summers back I had to pick between foil and peach paper for my brisket wrap at a cookoff in Waco, and I went foil because I wanted that fast bark set. What I got was pot roast on a plate, way too soft, and the judges scored me 6th out of 14 teams while the guy next to me with paper took 2nd. Any of you stick with foil on purpose, or did you ditch it for good like I did?
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verawhite22d ago
My first foil brisket came out so soft the judges could've eaten it with a straw. Foil traps all that steam and basically steams your bark into mush, which is great if you're feeding toddlers and terrible if you want a score. Paper lets it breathe so you keep some bite, and that Waco result sounds about right.
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