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I used to laugh at the whole 'wrap your brisket in butcher paper' thing
For years I was a foil guy, thinking the whole pink paper trend was just for show. Then I went to a competition in Austin and saw a guy I respect pull a brisket after 8 hours, wrap it in that paper, and put it back. The bark looked amazing, not steamed and soft like mine sometimes got. I tried it the next weekend on a 14 pound packer. The difference was real. The bark stayed crisp but the meat still got tender, and it didn't sit in its own juice as much. I'm not going back to foil for brisket now. What other wrapping methods have you all tried that actually worked?
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alice9284d ago
Ever try the no wrap method at all? I've heard some guys swear by just letting it ride bare on the smoker the whole time, but I worry about it drying out.
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quinnm774d agoMost Upvoted
Tried the no wrap method last weekend and it turned out great, @alice928. The bark gets super firm and the meat stayed plenty juicy for me. Just make sure you keep a steady temp and you should be fine.
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