Showerthought: I switched from wrapping my brisket in foil to using butcher paper last fall.

My bark was always getting soggy with foil, so a guy at a Memphis competition told me to try pink butcher paper. The bark stays way better now and the fat still renders. Anyone got tips on keeping the paper from sticking to the meat sometimes?

3 comments

3 Comments

morgan.joseph2mo ago

Oh yeah, I heard spraying the paper with water first helps a lot.

beth_green2mo ago

But is it really that big a deal?

emma34920d ago

Spraying the paper with water" - ha, that's probably the one trick I haven't tried yet. In my experience, I'd probably just end up with a soggy mess and a burned finger, knowing my luck. But hey, your mileage may vary, and I'm not here to judge anyone's paper-hydrating methods.