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I thought wrapping brisket in foil was a crime against BBQ. Now I do it every time.
For 10 years I was a hardcore butcher paper believer only. I thought foil made bark soggy and ruined the texture. Then I cooked a packer brisket for a church fundraiser in Austin last fall and ran out of paper with 4 hours left. I grabbed heavy duty foil out of desperation and figured the brisket was ruined. It came out tender as butter with a dark bark that held up fine after resting. I still use paper most days but I will not turn my nose up at foil anymore. Has anyone else had a situation where changing something you swore by actually improved your results?
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logan52510d ago
Man, I had almost the exact same thing happen with pork shoulder. I was a "must be unwrapped for the whole cook" guy for years because I was convinced foil made the bark mushy. Then I had a party where my stall hit at like 180 and I was running seriously behind, so I wrapped it in foil and cranked the heat. That thing came out so juicy my buddy's wife asked me what I did different. Now I foil wrap shoulders all the time when I'm in a hurry and the bark still sets up fine after I unwrap it for the last hour. It's like finding out your old rules were just what you told yourself.
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willowg889d ago
Accidentally set my smoker too high once trying to rush ribs and ended up with a 350 degree cook for like 45 minutes before I noticed. Figured they'd be hockey pucks but they actually came out tender with a really nice crust. Now sometimes I'll start shoulders hot for an hour just to kickstart the bark before dropping it down. Makes me wonder how many of my "rules" were really just superstition.
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