Serious question, has anyone else's dad always sworn by wrapping brisket in foil?

Mine did, but my friend from Lockhart, Texas said 'crutching in butcher paper lets the bark breathe, foil just steams it.' That stuck with me and I tried it on my last cook. Anyone made the switch and noticed a real difference?

3 comments

3 Comments

thompson.nathan1mo ago

Did my foil-wrapped briskets ever get the memo?

lucashart1mo ago

That last brisket I wrapped at 175 internal and it came out perfect. I mean, @thompson.nathan, the foil traps all the steam so it can power through the stall faster, but you gotta watch it doesn't turn to mush. Maybe it's just me but I never go by time, only by the feel of the probe going in. If it's wrapped too early you miss out on all that good bark.

christopher_wells427d ago

Man, I feel that pain more than I'd like to admit.