Question about wrapping brisket: old method vs new way

I used to wrap my brisket in foil as soon as the bark set. Did that for about 5 years. Then last summer I switched to butcher paper after a buddy in Austin told me foil was ruining my bark. First time I tried paper the bark was way better but the cook took 2 extra hours. Now I'm stuck. Foil gives me a faster cook and more tender meat but soft bark. Paper gives me crunchy bark but I'm fighting stall times. What do you all prefer for competition style brisket? Has anyone else dealt with this trade off?

2 comments

2 Comments

riley_price1mo ago

it's like that thing where we ALWAYS think we gotta choose between fast and good, right? i see it everywhere. my dad rushes through mowing the lawn and it looks fine but not great. i take my time and it looks AMAZING but i'm out there forever. for brisket i think you gotta pick what matters for competition day. if judges take one bite and move on, that crispy bark is a big deal and 2 hours is worth it. but i also know a guy who won a local thing with foil brisket because his people liked it falling apart tender. it's all about what that specific crowd wants.

lucas_perez1mo ago

Oh man, I gotta say I disagree a little on the "2 hours is worth it" part. That number really depends on the cook. Most good bark needs way more time than that, like 4+ hours at least if you want that deep crust that cracks when you bite it. I've definitely rushed a brisket before and ended up with bark that looked good but was just a thin shell. The whole fast vs good thing is true for sure, but with brisket you can't really rush the bark no matter what. But you are totally right about the crowd thing. I've seen guys win with foil-wrapped briskets that were basically pot roast and people loved it because it was so tender. It really is about reading the room. Do you think most competition judges actually prefer bark over tenderness these days?