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I finally quit wrapping my briskets in foil after 9 years of cooking on a Oklahoma Joe
For years I wrapped every brisket in foil at the 165 mark because that is what I saw on TV, and my bark always came out soft and steamed. Last spring I switched to butcher paper like Aaron Franklin talks about and the difference in bark texture is not even close. Cooked a 14 pound packer for my brother's grad party in Tulsa and people asked what rub I used, but it was just salt and pepper and paper. Anybody here still team foil, or did you all make the switch too?
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mason_lee20d ago
And once you get that paper dialed in you can spritz the wrap itself when it looks dry instead of sealing in a puddle of steam like foil does. That's the part nobody told me for years, the paper breathes just enough to keep the bark firm while the meat stays moist.
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