My neighbor in Kansas City swore by wrapping brisket in foil after 4 hours, but my bark turned to mush.

Tried it on a 16-pounder last weekend and ended up with a steamed texture instead of that crisp crust, so who's got a better method for keeping it moist without ruining the bark?

3 comments

3 Comments

barbara_hall91mo ago

Wrapping in foil is a sure way to steam it. Try using butcher paper instead, it lets the bark breathe a bit. I just go unwrapped the whole time and spritz it if it looks dry.

emery3081mo ago

Used to wrap foil, but barbara_hall9 convinced me paper's better.

emma_mitchell5d ago

Is it really that big of a deal though? I've wrapped in foil for years and my brisket comes out tender with a nice bark, maybe I'm just not that picky about it. I spritz it anyway, so the whole "steaming" thing feels like a minor issue for most home cooks like me. Unless you're entering competitions, I don't see why the extra step of switching paper makes a huge difference.