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Just realized butcher paper is key for brisket bark
I used foil for my brisket because it trapped the juice. After seeing a video where a pitmaster explained how paper lets steam escape, I gave it a shot. The bark didn't get mushy and the meat was still super tender. Guess I was wrong before, lmao.
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daniel_perry887mo ago
But is all that extra fuss actually worth it... I've made decent brisket with foil and it was fine. Sometimes I think we overthink this stuff for a result most people wouldn't even notice.
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finley8207mo ago
Man, your post reminds me of when I tried to smoke ribs without any wrap at all... just let them go naked for hours. The bark was like charcoal, but the meat was dry as a bone. My buddy told me to use peach paper next time, and it was a game-changer. Still mess up sometimes though, like that time I used parchment paper by accident... total disaster. Learning curve is real with this stuff.
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