I finally tried wrapping my brisket in butcher paper instead of foil last weekend

Honestly, I've been fighting with dry flat brisket for like 2 years now. Kept wrapping in foil cause that's what my dad always did. Last Saturday I grabbed a roll of pink butcher paper from Ace Hardware for like 12 bucks and gave it a shot on a 15 pound prime packer. The bark stayed crunchy and it didn't steam the meat into mush like foil always did. Has anyone else noticed a big difference with paper on long smokes?

2 comments

2 Comments

luna_sanchez2d ago

Butcher paper's the real deal for keeping bark intact, I switched about a year ago and stopped getting that soggy crust. Foil traps too much steam and turns the fat cap into a slippery mess, but paper breathes enough to keep everything crispy. One tip though, make sure you wrap tight enough so the paper doesn't just fall off during the stall.

the_wesley2d ago

Man I was the same way for years, swore by foil cause that's how my uncle taught me back in high school. First time I tried butcher paper on a 14 pounder I was honestly nervous the bark would get ruined. But yeah, the difference is night and day for me now. The paper lets it breathe just enough so you don't end up with that wet meatloaf texture. I'm never going back to foil after that.