the_wesley•2mo agoMost Upvoted

Used to wrap my brisket in foil, now I'm a butcher paper guy

For years I did the Texas crutch with heavy duty foil, but my briskets always came out a bit too soft on the bark. Last summer, I watched a video from Aaron Franklin where he talked about pink butcher paper letting just enough steam out. I switched to the paper for my last four cooks and the bark is way better, plus the fat still renders nicely. Anyone else make this switch and have tips for the wrap timing?

3 comments

3 Comments

shane_perry292mo ago

Paper is the move for sure... foil just steams it too much. The bark stays way better with that little bit of breathability. Wrap when the bark looks set and the color is right, not just at a set temp.

blairsanchez2mo ago

Ever notice how the best fix is often just less?

the_reese2d ago

Are you sure about that though? I've had some pretty rough luck trying to keep things simple, especially when it comes to wrapping. Sometimes a full foil wrap at the right moment locks in all that moisture and makes the meat way more tender than letting it sit there breathing. Just my two cents, but I've had more consistent results with a tighter, more controlled wrap rather than leaving it out in the open.