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Can we talk about wrapping brisket in butcher paper instead of foil at hour 9
Tried paper on my last packer at 225 in Lubbock and the bark came out way crisper than foil, so I'm wondering if anyone else sticks with paper all the way to the end or switches back at some point.
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daniel_martinez921h ago
Man, I've been going back and forth on this exact thing. When you say paper all the way to the end, are you pulling it at some point to let the bark set back up, or leaving it wrapped right up until you rest it? I tried leaving it on once and the bottom got a little soggy on me, but that might have been my own fault for wrapping too tight. Curious what temp you're running after the stall passes, since that seems to be where mine goes wrong.
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