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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?
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shane_perry293d agoMost Upvoted
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.
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