Tried wrapping my brisket in butcher paper instead of foil this time around

I've been doing foil for like 15 years and finally gave butcher paper a shot on a 15lb prime packer from Costco. The bark came out way better but I swear it took an extra 2 hours to get through the stall. Ended up pulling it at 203 and it was juicy but not as tender as my usual foil method. Has anyone else had a similar switch change their cook times that much?

2 comments

2 Comments

dixon.spencer5d ago

Wait, 2 extra hours for a 15lb? That seems crazy long.

thomas.parker5d agoTop Commenter

dixon.spencer said that but honestly 2 hours for a 15lb bird isn't even that wild. cook times vary so much depending on your oven and if you stuffed it or not. people act like their turkey is gonna explode if it's not done exactly on the minute lol