I thought those fancy pink butcher papers were just a gimmick, but wrapping a brisket in one for the last 2 hours of my cook last weekend was a total game changer.

4 comments

4 Comments

Call it a placebo effect. You probably just undercooked your previous briskets. That paper just steams the meat, giving you a pot roast texture instead of real bark. I've done side by side tests, foil boats beat paper every time for keeping the bark crisp. It's an extra step for a worse result.

the_drew27d agoMost Upvoted

Lol "pot roast texture" is exactly what my buddy said after he tried the paper wrap. His bark went totally soft and he was so mad after all that time smoking.

the_max27d ago

Honestly, the real problem is the paper quality itself. Cheap paper steams it, but the good stuff breathes, and @the_drew's buddy probably got the thin junk.

gavin3651d ago

My last brisket before this one was a 16-pounder from Costco that I did naked the whole time. The flat dried out even with a water pan. This weekend I wrapped a 14-pounder in pink paper with some tallow for the last two hours. The bark stayed dark and had a better bite, and the flat was way more juicy when I sliced it. I was totally in the foil boat camp before, but I'm not going back.