Tried wrapping brisket in butcher paper vs foil side by side... opposite of what everyone says happened

I did two 14 pound packers from the same steer, same smoker temps, same rub, everything identical except wrap method. The foil one came out with a way better bark than the paper one, which is the complete opposite of what all the pitmasters online claim. Has anyone else had paper totally fail to keep bark crunchy?

2 comments

2 Comments

christopher5943d ago

Honestly I've had the same thing happen. Paper let way too much moisture escape early and the bark set before the fat rendered. Foil trapped that steam and let the outside stay softer longer, which gave me a way crunchier final bark after I let it rest unwrapped. All those internet gurus might be full of it.

jamiekim3d ago

OH COME ON. is this REALLY something we need to stress about? Like yeah the paper didn't hold up for you this time but it's just brisket bark. It's not like it's the end of the world or some big conspiracy from the pitmasters. I've done both ways plenty and sometimes paper works great, sometimes foil does. It depends on the exact cut of meat or how much fat is on it or a million other small variables nobody can control. People act like this is rocket science when it's just smoked meat. If you got good results with foil then just use foil next time. Life is too short to be angry about bark crunchiness. You do you and move on.