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TIL my brisket wrapping went from foil to butcher paper after a cook in Memphis
Two years ago I wrapped everything in foil because that is what my uncle did and it always came out fine. Then I did a 14 pound packer in Memphis for a family thing and the bark turned soft and steamed, and my cousin said it tasted like pot roast. Now I wrap in pink butcher paper around the 165 mark and the bark stays firm and the flat does not dry out. It took me about four cooks to get the paper tight enough so the juices do not leak out the seams. What do you all wrap with on a long cook, or do you just leave it naked the whole way?
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