That old pitmaster's advice about wrapping in butcher paper

Back in 2019, a guy named Earl who'd been cooking comps since the 80s told me to ditch the foil and switch to butcher paper for brisket. I thought he was crazy since foil kept things so tender and juicy. First time I tried it at a backyard cookout, the bark came out perfect and the meat still had good moisture. Took me three more cooks to really nail the timing, but now I can't go back. Any of you switch methods and stick with it or go back to foil?

3 comments

3 Comments

the_jennifer23d ago

Michael_jenkins39, I think you're mixing up two totally different things. Butcher paper for wrapping brisket has nothing to do with paperbark trees or landscaping. It's just uncoated kraft paper, the same stuff they use for wrapping sandwiches or lining shelves. The paperbark tree is a whole different thing, a type of tree with peeling bark that's actually from Australia. Earl was talking about wrapping meat in paper to let it breathe while it cooks, not planting something in your yard.

lunaf6723d ago

Earl wasn't wrong, paper makes better bark.

-1

michael_jenkins3923d ago

Wait, hold up, lemme push back a little here. Paper bark isn't better, it's different. Paperbark trees got that soft, peeling look but it's a nightmare in a storm. I'll take a solid oak or hickory bark any day over that flimsy stuff. Paper bark might be pretty for landscaping but it rots fast and doesn't hold up to wind or fire. Earl saw it for what it was, a looker not a workhorse.