wendy205•4d agoProlific Poster

I keep seeing folks wrap brisket in foil instead of butcher paper and I think it's ruining their bark

My experience after 8 years of cooking on a offset smoker is that foil traps steam and softens the bark while peach butcher paper lets it breathe and keeps that crunchy exterior, so why do so many competition guys still default to foil when they're chasing a perfect finish?

2 comments

2 Comments

the_logan4d ago

Look, I've been running a Lang 84 for about 6 years now and I actually switched back to foil last season after doing a bunch of side by side tests. The thing is, if you wrap at the right time when the bark is fully set, you're not gonna lose much crunch at all. I had a packer last weekend where I foiled at 165 after a 8 hour smoke and the bark was still snapping when I sliced it, no joke. Competition guys use foil because it's faster and more predictable than paper, especially when you're on a tight turn in time. The whole "paper is better" thing gets repeated so much on here but I've seen plenty of folks win with foil just because they know how to manage their temp.

black.laura4d ago

@the_logan nailed it... foil gets too much hate around here. If the bark's set, it's set.