rileygonzalez•6d agoMost Upvoted

Old pitmaster in Kansas City told me to stop wrapping my brisket in foil

I used to wrap every brisket in foil after about 4 hours on the smoker. Then this older guy at a competition in KC said I was steaming the meat instead of smoking it. He told me to try butcher paper instead and leave it on until the stall breaks naturally. Changed my whole cook time and the bark got way better. Has anyone else switched from foil to paper after getting that kind of feedback?

2 comments

2 Comments

shane_perry296d ago

Guess foil is for baking potatoes, not brisket.

the_logan6d ago

Foil's got its place though. Wrapping a brisket after the stall can really help push through and keep moisture locked in.