Loading…
25
Everyone says wrap your brisket in foil, but I tried butcher paper for 4 months and here is what actually changed
I cooked 12 packers over 4 months and switched from foil to pink butcher paper on the exact same offset rig at my place outside Waco. Foil gave me that soft, pot-roast texture where the flat fell apart, but paper kept the bark crunchy and the slices actually held together on the board. Aaron Franklin has been saying this for years and I just ignored it because foil was faster and cheaper. Anyone else notice the flat dries out faster with paper, or am I running my temps too high at 275?
1 comments
Log in to join the discussion
Log In1 Comment
casey39318d ago
Wait, you ran 12 packers over 4 months and never once dropped below 275? That's wild. I go 225 on my offset and the flat still gets dry with paper, so I can't even imagine pushing it that hot.
2