Just realized I was wrong about wrapping brisket in foil after a competition judge tore into my bark

I used to be a foil guy all the way. Thought it kept things moist and sped up the cook. Then at a KCBS comp in Tulsa last fall, a judge wrote on my score sheet that my bark tasted like braised pot roast and suggested I try butcher paper. First time I used pink butcher paper my bark came out way crunchier and the smoke ring was deeper. I still wrap but now I wait until the stall hits 170 instead of 150. Has anyone else switched methods based on a single piece of feedback?

3 comments

3 Comments

the_xena2mo agoMost Upvoted

Pink butcher paper at 170 changed my life too. One cook with it and I never went back to foil.

hugo8251mo ago

Did you find the bark held up better than foil?

the_dylan2mo ago

Hard to believe one judge changed your whole game plan...