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?

3 comments

3 Comments

kai5642mo 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.

emma722mo 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.

tessa_hill869d ago

Isn't it wild how much we cling to what we know, even when it's not working? I see this everywhere not just in smoking meat. My buddy still uses this ancient drill that barely works because he's had it for twenty years. My mom insists on a certain brand of detergent even though it leaves residue on her clothes. We all get stuck in our comfort zones thinking the old way is safe, but sometimes the biggest payoff comes from just trying something different once and seeing what happens.