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Just realized my brisket went from dry to juicy in 3 cooks because of one cheap trick
My first packer brisket in March came out like shoe leather, 14 hours on the smoker and it still crumbled to dust when I sliced it. Then a guy at the HEB in San Antonio told me he wraps his in butcher paper at 165 internal instead of foil the whole way through. I did that for my next 3 cooks and the flat finally stayed moist all the way to the point. Only real change was the wrap and pulling it at 203 instead of 195. Anyone else notice their bark stays way better with paper over foil?
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leoyoung1d ago
Paper beats foil every time for bark. Foil steams the meat and turns your crust into mush, that's just science. The reason your flat stayed moist is the paper breathes, so steam escapes but the fat still renders down and bastes the meat. Pulling at 203 matters too, that extra 8 degrees is what breaks down the collagen in the flat. Most guys pull too early and blame the meat when it's really their timing that's off. Keep doing what you're doing, you figured out the two things that trip up every new brisket cook.
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troy_ward1d ago
Check your wrap tightness too. Wrap too tight and you trap steam anyway, which sort of defeats the point of paper. I go one layer of pink butcher paper, seam up, and leave a little slack so air can move. Also don't wrap until the bark is set, usually around 165 to 170 internal, or the paper just smears it.
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