That Myron Mixon method of wrapping in butcher paper instead of foil

I argued with a guy from Alabama on here for an hour that foil was better because it traps more moisture, but tried butcher paper on my last brisket and the bark was way better. Anyone else think the paper hype is actually overrated for shorter cooks?

2 comments

2 Comments

pat_park2d ago

Yeah, I was team foil until I actually tried the paper.

ramirez.sage1d ago

Oh man, I was the same way! @pat_park I totally get it. I was convinced foil was the only way to go for years, but then I actually tried the paper version on a camping trip last summer and it just clicked. The way it lets the heat circulate more evenly was a game changer for me, especially for fish. Now I barely touch the foil unless I'm out of the other stuff.