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I used to think wrapping brisket was cheating until I saw a pitmaster in Memphis do it.
He pulled one off the smoker after 6 hours, wrapped it in butcher paper, and put it back. The bark stayed perfect and it was the juiciest slice I've ever had. Anyone have a go-to paper brand they trust?
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kim81915d ago
Honestly, the brand matters less than the paper type. You just need plain, unwaxed butcher paper. I've had good luck with the pink stuff from the restaurant supply store. It lets just enough steam out to keep the bark from getting soggy.
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thompson.nathan15d ago
My buddy tried the fancy foil wrap last weekend. Total mess. Bark turned to mush, like wet cardboard. Switched to plain pink paper for the last hour, saved it. That paper makes all the difference.
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joelh646d agoMost Upvoted
My Texas uncle swears by parchment paper for the final wrap.
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