Brisket bark changed my mind about butcher paper after a 14 hour cook

I always wrapped in foil because that's what my uncle taught me. Last Saturday I ran out of foil halfway through and had to grab some butcher paper from the shed. The bark came out way better, actually crunchy instead of that soft steamed mess. I thought paper would dry it out but it held moisture fine at 225 for the last 5 hours. Anyone else find that paper only works if you wait until the stall passes 170?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.