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My uncle's brisket advice about wrapping was dead wrong
My uncle from San Antonio swore I should wrap my brisket in foil at 150 degrees internal heat. I followed his method for two years and always ended up with mushy bark and a flat that fell apart. Last month I tried butcher paper instead, just to see, and left it unwrapped until 165. The bark stayed crunchy and the slices held together perfectly. Has anyone else had to unlearn a family tip that sounded good but was hurting their results?
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betty_ward1mo ago
That foil trick is like gospel in some families, I swear. But yeah, once you go paper you never go back, the texture difference is night and day. Now I just nod when my uncle brings it up and cook it my own way.
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