Warning: I thought wrapping brisket in butcher paper was just a Texas fad

For years I stuck with foil for my briskets, thinking the paper thing was just hype. Then I tried it on a 14-pound packer last fall, following Aaron Franklin's method from his Austin joint. The bark stayed crisp and it didn't steam the meat like foil sometimes does. Anyone else make the switch and notice a real difference in texture?

3 comments

3 Comments

nancy32611d ago

My last foil brisket turned into a soggy mess, so I feel your pain.

ruby_wright11d ago

Funny you mention the texture thing. My husband swears the paper lets the fat render differently, like it almost fries the outside a bit. He started using it for pork shoulder too with wild results.

nathankim11d ago

Ever try wrapping a brisket in paper for the last few hours? I did that with a pork butt once and got this crazy bark that was almost like jerky on the edges. The fat cap turned into this crisp layer that shattered when you bit it. Totally different from the usual soft bark with foil.