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Saw a pitmaster in Waco wrap his brisket in foil at 165 and I finally tried it after 4 years of butcher paper
My bark was always a little soft with paper, but the foil tight wrap over that 14 lb packer at the 165 stall gave me the best flat I have smoked on my offset, so now I want to know if anyone else has switched back and forth and which one they actually stuck with.
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reese_lee1mo ago
I heard Aaron Franklin talk about this on a podcast once and he said he uses butcher paper mostly because foil steams the bark and softens it up, but he admitted foil gives you a more tender flat every time if that's what you care about most. That "165 stall" tight wrap you did is basically the Texas crutch and it works, no arguing with results. What I've read is that foil traps all the moisture and heat so the meat braises a bit, which is why the flat comes out so juicy but the bark goes soft, while paper lets some steam escape so you keep more bite on the outside. I've gone back and forth myself and honestly I land on paper for brisket and foil for pork butt, just depends on what I want that day.
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