I used to wrap my brisket in foil every single time until a guy from Lockhart told me to try butcher paper back in 2018

Switched to peach butcher paper after that conversation and the bark comes out way crispier without that mushy steamed feel, has anyone else made the switch and noticed the same thing?

2 comments

2 Comments

lewis.diana21d ago

Man that Lockhart guy probably saved you from a lifetime of sad, soggy brisket. Foil's for baking potatoes not for $60 cuts of meat, change my mind. Peach paper really does let that bark breathe while still keeping it from drying out into shoe leather. Tried it once on a pork shoulder and never looked back, even my dad who swears by foil had to admit the texture was way better. Steamed meat is for dim sum not barbecue, simple as that.

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palmer.henry21d ago

Peach paper all the way, man. That foil steamed bark situation is just depressing. I did a brisket last summer with foil on one half and paper on the other just to see. Foil side had that soggy gray ring you get from over-steaming. Paper side had a crust you could actually snap. My buddy who swears by foil tried the paper side and just went quiet for a minute. He didn't say anything but he didn't reach for the foil side again either.