Back in 2010, I watched a pitmaster in Lockhart wrap brisket in butcher paper, not foil

I keep seeing folks online swear by foil for finishing their briskets, saying it traps moisture better. But that old timer told me foil makes the bark go soft, like steamed meat instead of smoky. I tried his way with pink butcher paper on three cooks last summer, and every single one had a better crust that held up overnight. Have you noticed a difference between foil and paper on your own smoker?

3 comments

3 Comments

carr.luna5d ago

foil gang is out here making wet blankets and calling it brisket lmao. paper lets the meat breathe while still holding in enough steam, foil just turns your bark into sad soggy paste. i did a side by side last july and the foil one looked like it went swimming, paper one still had that snappy crust. old timer knew what he was talking about, paper is the only way to go unless you're into eating steamed meatloaf with smoke flavor.

colegarcia5d ago

Paper gang for life, foil is just a soggy mess!

perry.jesse5d ago

Well heck, I think you're both missing something here. Have you ever tried butcher paper that's been lightly misted with apple juice before wrapping? I've been doing this the last few years on my offset and it gives you the best of both worlds. The paper still lets the meat breathe but that little bit of moisture helps keep the stall moving without turning your bark into mush. I did a pork butt last weekend using that method and the bark was still snapping when I pulled it off at 203 degrees. Foil is great if you're running out of time and need to power through a stall, but paper with a spritz gives you that texture without the steam bath.