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Tried wrapping brisket in butcher paper at hour 6 instead of foil
I kept getting mushy bark with foil so I swapped to pink butcher paper midway through a cook last weekend. The bark stayed crunchy and the meat still came out tender after resting 2 hours. Has anyone else had better luck with paper over foil for their briskets?
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henry1505d ago
Did I hear someone say "crunchy bark" or was that just my smoker judging me again?
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shanes664d agoTop Commenter
Get a bad bark once and you'll understand why we obsess over it.
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danielowens5d ago
Stop treating your smoker like it has feelings, man. It's a metal box with fire inside, not some judgmental food critic. People get way too worked up about bark being "ruined" or the smoke ring being "perfect." At the end of the day, it's all just cooked meat with seasoning. If the bark is edible and tastes good, what's the problem? Have you actually had a bad batch where it was ruined, or are you just overthinking it like most of us do?
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