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TIL that wrapping brisket in butcher paper is actually worth the hype
I always thought foil was fine and the paper thing was just for show, but my last brisket stalled for like 4 hours. A buddy in Austin told me to wrap it in pink butcher paper at 165 degrees. It pushed through the stall in under an hour and the bark stayed way better than with foil. Anyone else have a go-to wrap method they swear by?
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skyler_smith23d ago
My uncle swears by using old newspaper for his ribs, says it gives them a weirdly good flavor.
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sanchez.holly2d ago
What ink does @skyler_smith2's uncle use though?
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