Tried wrapping my brisket in foil vs butcher paper for the first time

Honestly, I did a 14 pound packer last weekend and wrapped half in foil, half in pink butcher paper after the stall. The foil side got way too soft and almost steamed, but the paper side had a much better bark and texture. Anyone have a good rule for when to wrap with paper to keep it from drying out?

4 comments

4 Comments

leom741mo ago

Yeah that foil steam is real, it's like wrapping it in a tiny sauna lol. I see this everywhere now, people trying to shortcut a process and losing the good part, like when you microwave bread and it gets all soggy. For brisket, I go by bark feel, not just temp, if the bark is set and has some dark color to it, that's when I wrap with paper. Lets it breathe just enough to keep cooking without turning into a pot roast.

paige1661mo ago

Read a pitmaster say the steam from foil can actually wash away your rub and seasoning, which makes total sense.

torres.blair1mo ago

You ever try to steam vegetables and see how the water just runs right off them? That's the picture I get in my head now. It makes you rethink the whole "wrap it tight in foil" method for sure. I got a little too eager with a pork shoulder once and wrapped it way too early, like when the temp seemed right but the bark was still soft. Ended up with meat that was falling apart fine, but the outside was just kind of sad and wet, like it forgot all its spices in the foil juice. That's why listening to the meat (and the bark) over just a number on a thermometer matters. It's a texture thing you have to feel for.

laura4861mo ago

Exactly, that steam bath effect is why I switched to butcher paper for the stall. It still traps some heat and moisture to push through, but it doesn't completely ruin the texture like foil can. You get to keep more of that crust you worked for.