I thought wrapping brisket in foil was just a cheat, but a guy in Austin changed my mind

For years I refused to wrap my briskets, thinking the 'Texas crutch' made the bark soggy. Then I watched a pitmaster at a joint in Austin wrap his brisket in pink butcher paper after about 6 hours. He told me, 'It's not about cheating, it's about steering the stall.' I tried it on my next cook and the meat was just as tender, but it finished 3 hours faster. Has anyone else found a specific time or temp when the paper works best?

3 comments

3 Comments

rowan_reed686h ago

Know exactly what you mean. I was the same way, swore the foil or paper would ruin the bark. But hitting that stall where the temp just sits there for hours drove me nuts. Started wrapping in paper when the bark looks set and dark, usually around 165 or so for me. It really does push through without making everything too soft.

amyh121h ago

My buddy swore off wrapping for years until his pork butt stalled for six hours on a camping trip. He finally wrapped it in foil out of desperation and said it was the best pulled pork he ever made.

jakel251h ago

Man, I totally get that. I was the exact same way for like two years. Refused to wrap anything. Thought I was being a purist. Then I did a brisket that stalled at 160 for almost five hours. Five hours man. I was losing my mind. Finally caved and wrapped it in paper at 165. Bark was still solid and the thing finished in like two more hours. Never looked back. Paper is the way.