Tbh I thought the whole 'wrap your brisket in butcher paper' thing was just hype until I tried it on my Oklahoma Joe last weekend

Honestly, I was a foil guy for years. My dad taught me that way and I never had a real problem with it. But this past Saturday, I did two packers, one in foil and one in peach paper. The foil one came out a bit mushy, like pot roast. The butcher paper one? Ngl, the bark was way better, it still had a good pull, and it just looked right. I'm convinced now. Anyone else make the switch and notice a big difference, or am I just doing foil wrong?

2 comments

2 Comments

phoenix62511d ago

Yeah the paper lets it breathe a bit, so it doesn't steam itself in its own juice like foil can. Might depend on your cooker too, like how much humidity it's already holding.

derek_ramirez11d ago

Totally makes sense about the paper. Foil can definitely turn things into a soggy mess if you're not careful. That extra bit of breathability seems like the key difference.