I used to think wrapping brisket in foil was the only way to get it tender

Then I watched a pitmaster in Austin just use butcher paper and the bark was SO much better. Anyone else make that switch and never look back?

2 comments

2 Comments

kai5648d ago

My first brisket on my old offset smoker was a foil-wrapped mess, steamed more than smoked. Seeing that same Austin pitmaster demo the paper wrap was a total game changer for me. The bark holds its texture and the fat still renders nicely without getting soggy. I haven't touched a roll of foil for barbecue in about five years now.

emma728d ago

Oh man, foil was my security blanket for years... I was so scared to let it go. My first paper-wrapped brisket felt like a high-wire act without a net. The bark actually stayed crunchy, and it didn't taste like I'd steamed it in a lunchbox. Felt like a total fool for all those soggy briskets I served before.