The brisket judge in Lockhart who called out my wrap job

I entered a small backyard comp outside Lockhart last spring, just my second time doing brisket. The pitmaster running the event walked past my smoker during the rest phase and asked if I wrapped in butcher paper or foil. I said foil and he shook his head, said I was steaming the bark into mush. I tried his paper method the very next weekend on a 14 pound prime packer and the crust came out way better, plus the fat rendered more even. Do you folks stick to paper for brisket or is foil still fine for certain cooks?

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evant486d ago

Wait, the pitmaster at the event just walked up mid cook and judged your wrap? That's wild. Dude was circling your smoker like a hawk and giving out free advice. Paper all day though, once you switch you don't go back.

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