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My brisket bark went from gray mush to dark and crusty in 4 cooks, and foil was the whole problem
I wrapped in foil for two years because that's what the videos said. Bark came out soft and pale every time. Switched to butcher paper and by the 4th cook the flats had that deep mahogany color on top with a real crunch when I tapped it. Same rub, same 225 to 250 range on my offset in Lubbock, same 12 to 14 hour cooks. Only change was paper. Foil traps all that steam against the meat and basically braises the bark right off it. I get why the pros use foil for consistency, but for backyard cooking paper is not close. Who here wraps in paper and at what internal temp do you pull the trigger?
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