I used to wrap my brisket in foil like everyone else. Switched to butcher paper 2 years ago after a bad Texas trip.

Was in Austin for work back in 22 and tried this place called Stiles Switch. Their bark was way better than mine. Asked the pitmaster what they did different and he said paper not foil. Foil traps steam and ruins the crust. Switched that weekend and never looked back. Anyone else make the switch and notice a difference on their pellet vs offset?

3 comments

3 Comments

nelson.wren21d ago

Switched to butcher paper last summer and my bark finally got that dark crunchy bite I was chasing.

thea60221d ago

Hold up, has anyone thought about how butcher paper changes the moisture left in the smoker itself? I noticed my whole rig stays a little more humid with paper compared to foil, and that extra moisture seems to stick around in the bark even after it dries out on the outside. Made a huge difference on a brisket I did last month where the point came out way more tender without turning mushy. Plus the paper lets the smoker breathe different, like it’s not fighting a steam bath in there.

cameron_hernandez6921d ago

@nelson.wren glad you got your bark sorted but y'all really overthink this stuff sometimes. It's just paper vs foil, it ain't that deep. The moisture thing might be real but honestly most people probably can't even tell the difference in a blind taste test.