Finally got the bark right on my brisket after 6 tries

Switched from wrapping in foil to butcher paper at that 165 stall point and it came out with a crust like nothing I've had before. The smoke ring was maybe half an inch deep, which I didn't expect. Anyone else see a big difference making that swap?

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luna_green4mo ago

Did you read that study about butcher paper letting the meat breathe while still trapping moisture...

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william_miller4mo ago

The real game changer for me wasn't just the butcher paper itself. It was that I started bumping up my smoker temp by about 25 degrees right when I wrapped it. That extra heat firms up the crust even more while the paper does its thing. The stall usually lasts shorter too because of it. Most people just wrap and leave the temp alone. Give it a shot next time and see if you notice the same thing.

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