taylor_flores•1mo agoProlific Poster

DAE used to wrap brisket in foil? I'm a convert to butcher paper now.

I always used heavy duty foil for the Texas crutch, but my bark kept getting steamed out and soft. After watching a pitmaster in Lockhart just use pink butcher paper, I tried it on my last cook and the bark stayed way better. Anyone else make this switch and notice a difference?

3 comments

3 Comments

riverhill1mo agoMost Upvoted

Yeah, the paper lets it breathe just enough. That steam has to go somewhere, and foil traps it all in. What temp are you running when you wrap?

angelac631mo ago

Oh man, totally. Riverhill's right about the steam. My neighbor still uses foil and his bark is always a sad, soggy mess.

the_joel1mo ago

My cousin tried the foil method once for a party. We ended up with pulled pork that had no bark at all, just a pot roast texture. He switched to butcher paper after that and it was a total game changer.