Butcher paper over foil: my bark breakthrough

Foil steamed the meat too much. Butcher paper lets the smoke through and keeps bark crisp.

2 comments

2 Comments

Oh man, I feel this so hard... wrapped a brisket in foil once and it just steamed into a soggy mess. Switched to butcher paper last summer and it was a total game changer. Lets just enough moisture out so the bark actually sets up instead of getting soft. Still keeps things plenty juicy too, best of both worlds really.

the_riley1d ago

Ever think about how the thickness of the butcher paper changes things? I used a really thin paper once and it almost burned through. Thicker paper holds up better but might not breathe the same. It's a balance between keeping the moisture in and letting the smoke do its job. Maybe we're all using the wrong paper without knowing it.