The butcher paper trick I refused to try for 2 years

I was dead set on wrapping my brisket in foil during the stall. Thought butcher paper was just a hipster fad. Then my buddy Mark, who won a local comp in Austin last fall, showed me his cook side by side. The paper wrap bark was way crunchier and the brisket had a deeper smoke ring. Tried it on my WSM 18 inch last weekend and I'm kicking myself for waiting so long. Anyone else stubbornly stick with foil for years before switching?

2 comments

2 Comments

tylerj2213d ago

HOLY crap, Mark won a comp in Austin? That's legit, not just some backyard cookout. I'm the same way man, I fought the paper for like 3 years because I thought it was just overpriced butcher shop nonsense. My first paper wrap came out so damn ugly but the bark was actually crunchy not mushy like foil always gives me. Now I gotta try it on my WSM 18 too, thanks for the push.

taylorc4012d ago

Whoa, I gotta say I disagree on the foil thing. I've been wrapping in foil for years and my bark comes out just fine, not mushy at all. Maybe it's about how tight you wrap it or when you put it on. I tried paper a few times and honestly the bark was too dry for my taste by the time it rested. To each their own though, whatever works on your WSM is what matters in the end.