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Unpopular opinion: I was wrong about wrapping brisket in foil
I swore by butcher paper for years and would argue with anybody at the cookoff in Lexington who said different. Then my smoker ran hot during a 14 hour cook and the flat came out dry as sawdust, so out of pure panic I wrapped the point in heavy duty foil with a splash of beef broth. Pulled it at 203 and the thing was stupid juicy, bark stayed decent too. I get it now, foil has its place when the meat needs help, paper is not the only answer. Anybody else switch methods based on one bad cook?
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sammartinez20h ago
Broth splash was the move, that steam saves a dry flat every time.
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