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I finally tried wrapping my brisket in butcher paper instead of foil and the bark stayed way better
I did two 14 lb packers on my offset last Saturday in Wichita, one wrapped in foil and one in pink paper at the stall, and the paper one came off with a crust you could actually hear. Foil gave me that pot roast texture everyone raves about and I just don't get it, so what am I missing?
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emma_lee225d ago
Did you notice a big difference in moisture between the two? I feel for you on the foil one, it's a bummer when you put all that time in and the texture doesn't come out how you want. The paper bark is worth the extra fuss though.
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