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Unpopular opinion: wrapping brisket in foil at the stall beats butcher paper, and I'm tired of pretending it doesn't
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jade3229d ago
And honestly the foil gets a bad rap because people think it makes the bark mushy, but that only happens if you wrap too early or leave it on way too long. If you wrap tight right at the stall and then vent the foil for the last 20 minutes, the bark sets back up just fine. Butcher paper breathes, sure, but it also lets a ton of moisture escape, which means a longer cook and a drier flat sometimes. Foil traps all that steam and basically braises the thing in its own fat and juices, and that's how you get a flat that slices like butter instead of crumbles. Plus you can pour those juices back over the slices after, and now you got a sauce nobody had to buy at the store.
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