TooTallBBQ
Well-known member
When wrapping, should one use butcher paper or aluminum foil?
Brisket question.
- Thread starter TooTallBBQ
- Start date
pjtexas1
somebody shut me the fark up.
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.
landarc
somebody shut me the fark up.
I agree with above. For me, the answer is when I wrap, I use BP. But, foil has it's supporters.
I vote paper............ I feel a ninja poll has to be erected:shock:
mikemci
Babbling Farker
Paper will protect the bark because it breathes, foil tends to soften it. Paper for me.
SmittyJonz
somebody shut me the fark up.
I like to wrap mine in White Bread .........:heh:
code3rrt
Babbling Farker
I've had good success with foil, but I want to try paper, just to see the difference for myself.
KC
KC
Enrico Brandizzi
Babbling Farker
+1^^^^^^^^^^
oldbill
is One Chatty Farker
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.:wink:
aawa
Babbling Farker
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.
Bludawg
somebody shut me the fark up.
You can use either those in the know choose paper
