PSA: I tried wrapping my brisket in foil versus butcher paper for the first time last weekend

I smoked two similar 14-pound briskets on my offset, and after the stall, I wrapped one in foil and the other in pink butcher paper. The foil one got done faster (like, 2 hours faster), but the bark was totally soft and steamed. The butcher paper one held a way better bark and the meat was just as tender, maybe even a bit more juicy. My buddy who was over said the paper-wrapped slice 'tasted like real Texas brisket' (we're in Fort Worth, so that's a big deal). Has anyone else done a side-by-side test and found one method they stick with now?

3 comments

3 Comments

amy_west1mo ago

Learned the foil lesson the hard way at my first cookout. Presented what I called a 'pot roast brisket' to my in-laws. The foil just holds in too much steam and murders the bark. I'm strictly a butcher paper guy now, even if it takes a bit longer.

smith.nancy1mo ago

Oh man, that's such a perfect example of a bigger thing. It's like we're all taught to wrap things up tight, to get things done fast, but that just makes everything soft and steamy. Real good stuff needs to breathe a little, needs to take its time even if it's messy. We do it with food, we do it with projects... always rushing to seal the deal. But the best results usually come from letting things just... be.

marydavis1mo ago

Honestly, I get way better results with foil. That paper just dries things out sometimes. My last one with a tight foil wrap was super juicy and still had decent bark.