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DAE think wrapping brisket in foil kills the bark, and I found out the hard way at a comp in Memphis
I used to be all about the Texas crutch because everyone on here swore by it. Then last month at a comp in Memphis I pulled my packer off at 203, wrapped tight in foil, and let it rest in a cooler for 2 hours. When I sliced it the bark was mush and the judges hit me with a 5 on texture, one guy even said it tasted steamed. Switched to butcher paper on my next cook at 275 and the difference in that crust was night and day. Anyone else ditch foil for good or am I overthinking this?
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taylor.mary2d ago
That's the same thing that happens with a lot of stuff people swear by online. Somebody says it works, everyone repeats it, and nobody tests it side by side. I see it with recipes, with tools, with how people load a truck. Foil traps the steam and steam softens crust, that's just what it does, so the judges weren't wrong. Paper lets some moisture out while keeping the meat from drying, which is why your next cook came out better. Trust your own cook over the crowd next time.
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