Met a guy at a Memphis comp who swore by wrapping his brisket in butcher paper, not foil

I always thought foil was the only way to get it tender, but he showed me his bark and it was perfect, not steamed at all. He just said, 'Foil braises, paper breathes,' and that stuck with me. Anyone else make the switch and notice a real difference in the texture?

2 comments

2 Comments

nora7351d ago

Foil braises, paper breathes" is such a perfect way to put it. I tried the switch last summer and my bark got way better, way less soggy. That guy knew what he was talking about.

phoenixp3022h ago

Switching to butcher paper was a total game changer for my ribs too. The first time I tried it, the meat pulled clean off the bone without falling apart. My old foil method always steamed them into mush. That extra breathability makes all the difference for texture.