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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 08-02-2014, 10:49 PM   #1
TooTallBBQ
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Default Brisket question.

When wrapping, should one use butcher paper or aluminum foil?
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Old 08-02-2014, 10:54 PM   #2
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It's a personal preference. BP continues to take on color. Some say foil keeps it more moist. Try both and see what you think.
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Old 08-03-2014, 08:38 PM   #3
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I agree with above. For me, the answer is when I wrap, I use BP. But, foil has it's supporters.
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Old 08-03-2014, 08:42 PM   #4
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I vote paper............ I feel a ninja poll has to be erected
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Old 08-03-2014, 10:25 PM   #5
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Paper will protect the bark because it breathes, foil tends to soften it. Paper for me.
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Old 08-04-2014, 12:42 AM   #6
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I like to wrap mine in White Bread .........
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Old 08-04-2014, 02:26 AM   #7
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I've had good success with foil, but I want to try paper, just to see the difference for myself.

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Old 08-04-2014, 02:58 AM   #8
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Quote:
Originally Posted by mikemci View Post
paper will protect the bark because it breathes, foil tends to soften it. Paper for me.
+1^^^^^^^^^^
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Old 08-04-2014, 08:06 AM   #9
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Quote:
Originally Posted by mikemci View Post
Paper will protect the bark because it breathes, foil tends to soften it. Paper for me.
EXACTLY! Using neither will give you the best bark but with that said, paper is much less destructive than foil and will shorten the cooking time considerably. With foil you'd want to vent it when the brisket is resting because the meat will continue to steam-cook but with paper you can leave it wrapped because it breathes and will allow the IT of the meat to slowly come down.
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Old 08-04-2014, 09:41 AM   #10
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Quote:
Originally Posted by mikemci View Post
Paper will protect the bark because it breathes, foil tends to soften it. Paper for me.
I only wrap if the color of the bark dictates to me that I wrap. When I wrap I have used foil and paper in the past. Because I do not wrap by time or temperature, I haven't seen any difference in using foil or butchers paper. This is because my brisket is typically wrapped for about an hour or less typically, if I even decide to wrap. I cook hot and fast also, so my brisket doesn't look like a meteorite if I decide to go nekkid.
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Old 08-04-2014, 11:50 AM   #11
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You can use either those in the know choose paper
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