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Learned a brisket trick from a guy at Franklin's line
I was waiting in line at Franklin Barbecue in Austin last spring, and this old pitmaster behind me noticed I was taking notes. He told me to stop wrapping my brisket in foil and try peach butcher paper instead. Said the foil steams the bark soft, but paper lets it breathe and stay crunchy. Switched to paper on my next cook and the bark came out way better. Has anyone else had better luck with paper over foil for brisket?
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reese861mo ago
Wait, you were taking notes in the Franklin line? That's dedication right there, I love it. That old pitmaster was absolutely right about the paper thing, I swear by it now. Switched to peach paper about two years ago after a buddy kept telling me my bark was too soft, and he was totally right. Foil always made my brisket feel like it was braising instead of smoking, you know? The paper gives you that nice, crunchy outside while the inside stays juicy, it's a total game changer for us backyard cooks.
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