quinn_nguyen•27d ago

Local pitmaster told me to stop wrapping my brisket in foil at the 170 mark, so I switched to butcher paper and got my best bark ever at the Memphis BBQ festival last month

Has anyone else had their whole timing thrown off by that change or did it just take me 3 tries to nail the temp right?

2 comments

2 Comments

the_anthony27d ago

Man, THREE tries? That's dedication right there. Butcher paper is a total game changer though.

caseyw1226d ago

@the_anthony said it better than I could, that's some real dedication. Read somewhere that the paper lets the moisture escape slower than foil, which is why the bark sets better. Took me two tries to get my temps right after switching, so you're ahead of the curve.