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The whole 'wrap in butcher paper' trend for brisket is overrated
I did a side-by-side cook last month, one wrapped in foil and one in paper after the stall. The foil one was noticeably more tender and just as good on the bark. Everyone acts like paper is the only way, but I think it's just hype. Anyone else get better results with foil?
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robert_lopez6410d ago
Yeah, the paper thing got trendy but foil's a solid move. That extra steam in the foil really helps push through the stall and keeps things juicy. I've found the same thing, the bark still sets up fine if you open it back up for the last hour. Honestly, use what works for your pit.
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susan_bell10d ago
Why do we all act like there's only one right way to do things? Robert_lopez64 is onto something with the foil keeping more steam in, that's just basic science. Maybe the paper trend is just about looking cool for pictures instead of what actually works best. I've had the same experience where foil gives a better texture and nobody could tell the difference in a blind taste test.
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