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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?
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patricia329d ago
Honestly, that part about the fat cap shattering is exactly what happened with my last one. I had a 12-pounder that I wrapped in peach paper around hour 6, and the bark was so good my buddy from Kansas City said it reminded him of burnt ends but on the whole brisket. Tbh I think the paper lets the fat drip off better than foil, so you get that crispy layer instead of it just sitting there.
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ruby_wright2mo 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.
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nathankim2mo 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.
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