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Serious question, has anyone tried wrapping brisket in butcher paper at the 165 mark instead of foil?
I tried it on a 14 lb packer last Saturday in my backyard in Austin and the bark came out way better than my usual foil wrap. Wondering if anyone else has messed with the timing on this or if I just got lucky with this one cook.
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quinn1615h ago
Oh sure, next you'll tell me you rubbed it with unicorn tears and it came out perfect too lol. But for real, the 165 mark is just a number people started throwing around because that's when the stall usually hits. The paper lets some steam escape while foil traps everything, so you get better bark but it can slow you down a bit. If yours came out great on a 14 pounder, that's not luck, that's just how paper works when you nail the timing.
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mark_green5h ago
Hold up, a 14 pounder? I've done packers and whole shoulders in the 8 to 10 range and even those fought me past the stall, so hearing 14 came out right on the money is wild to me. When you say you nailed the timing, what was your actual plan? Like did you wrap right when the bark set, or did you ride it out to a number on the probe? I'm asking because my last brisket sat around 160 for what felt like four hours and I panicked. That's usually when I mess it up, not the paper's fault, mine. But 14 pounds going smooth makes me want to try it on a bigger one next time instead of playing it safe.
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