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DAE think wrapping brisket in butcher paper is overrated after trying it at a cookoff in Amarillo?
I always swore by foil for my brisket until a pitmaster at a cookoff in Amarillo handed me a slice wrapped in plain butcher paper and it had a bark I couldn't match. I tried the paper on my next two cooks and the flat came out juicier without that steamed pot roast taste I used to get. Does anyone else think the paper hype is real, or did I just get lucky with my fire management those two times?
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paul23312d ago
My uncle swore by foil for 30 years till his smoker got rained out and he had to borrow paper from the guy parked next to him.
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