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Talked to a competition pitmaster from Kansas City last night and he said he never wraps his brisket in butcher paper
He told me he just lets it ride unwrapped for the whole cook and uses a water pan to keep humidity right, and I spent like 20 minutes asking him a hundred questions about bark formation and stall times - has anyone else tried going unwrapped for a full packer brisket?
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emma_wells834mo ago
it's funny you mention this because it reminds me of how everyone these days feels like they have to add some special gadget or technique to everything, like you can't just let things be what they are. i tried going unwrapped once on a smaller brisket and the bark was honestly the best i ever got, like a deep dark crust that shattered when you bit into it. but i got nervous about it drying out so i wrapped the next one and it was good but not as impressive. maybe we overthink this stuff, like how everyone thinks you need a fancy pellet smoker to make good barbecue when a weber kettle does the job.
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amyh124mo ago
Tried wrapping a pork shoulder once and the paper caught fire, had to finish it in the oven.
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emmamason4mo ago
Had a buddy try this once with his first brisket. Forgot to wet the paper first and the whole thing went up like a roman candle. He said the neighbors thought the smoker was gonna blow.
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