I used to hate wrapping brisket in butcher paper

Always thought foil was better because it traps all the juices. But last weekend I had a brisket stall out at 160 for almost 3 hours and the bark was getting rock hard. Threw it in pink butcher paper on a whim and it came out at 203 in 2 more hours with perfect bark. Anyone else switch methods after a bad stall ruined a cook?

2 comments

2 Comments

richardh443d ago

The real issue most people miss is that foil traps moisture but also traps steam which basically pressure cooks the bark into mush. Butcher paper lets moisture escape while keeping the meat tender, that's why the bark stays intact. Actually there's a middle ground I've been doing lately - start in butcher paper until the fat renders then finish in foil for the last hour. Gets you that perfect bark plus the tenderness without the stall drama. Been doing 2 hours in paper then 1 in foil and its been my best results yet. Also helps if your smoker runs a bit hot on the right side, learned that the hard way.

leo_harris3d ago

Man I felt that hot side thing deep in my soul. My old offset has a hot spot on the left back corner that I didn't catch until my third brisket came out with one side basically charred. Took me forever to figure out rotating the meat every hour was the fix. Your paper to foil switch makes sense though, I might try that next weekend with a pork shoulder since those always give me grief with the stall. Been stuck in full foil for too long I think.