The guy at the meat counter in Amarillo said to wrap my brisket in butcher paper at 165 and he was dead on

Felix Thomas · 2026-09-24T00:40:04.571033+00:00

I was stuck on foil for two summers and my bark kept coming out soft and steamed. A pitmaster named Ray at a shop off Route 66 in Amarillo told me to switch to unlined butcher paper once the flat hit 165 internal, and to not peek for 3 hours. I tried it on a 14 pound packer two weekends back and the bark came out dark and set instead of mushy. The flat probed tender at 203 and I let it rest an hour in a cooler. Foil gave me better juice but way worse crust, so I am sticking with paper for now. Anyone running paper on pork butt too, or do you keep foil for that?

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The guy at the meat counter in Amarillo said to wrap my brisket in butcher paper at 165 and he was dead on | BBQ Pitmasters - HW Forums