Loading…
11
Why does nobody talk about the wrapped brisket stall trick I saw at a cookoff in Amarillo
Two summers ago I watched a guy at the Amarillo Tri-State Fair wrap his brisket in butcher paper at hour 7 instead of foil, and I thought he was just showing off. I'd always used foil since it pushes through the stall faster, and I figured paper was for people who wanted to brag online. Last Saturday I tried paper on a 14 pound packer and the bark came out firm and dark instead of soggy, and the flat was still juicy at 203 internal. Now I'm wondering if the foil steam was ruining my bark this whole time. Has anyone here switched from foil to paper and noticed a real difference, or did I just get lucky with this one cook?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.