I thought wrapping brisket in foil was cheating until I tried it in Austin

For years I stuck to the no-wrap method, convinced the Texas Crutch made the bark soggy. Then I watched a pitmaster at Franklin Barbecue wrap his brisket after 6 hours, and the final texture was perfect. It stayed juicy and still had a great crust. Has anyone else had a total change of heart on a specific technique?

3 comments

3 Comments

stella_shah897d ago

Read the same thing about butcher paper.

the_miles7d ago

Honestly always thought it was just for wrapping meat. Stella_shah89 has a point though, reading that changed my whole view. Turns out the paper's coating makes a real difference for holding in moisture. Used it on a brisket last weekend and it was a total game changer. Never going back to foil for the long cooks.

oscarwilliams5d ago

But what about the bark? I tried foil once and it turned my brisket bark into a soggy mess. The paper seems to let just enough steam out so the outside still has that nice texture. It's not just about moisture, it's about keeping that crust you worked for. Foil traps everything in and basically steams it soft. With paper, you get the best of both.