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Vent: That pitmaster in Lockhart told me I was wrapping my brisket wrong
I was down in Lockhart last month visiting a few of the old barbecue joints, and I got to talking to this older pitmaster at Kreuz Market. He saw me snap a pic of his smoker setup and asked how I do my briskets at home. When I told him I wrap in foil at 165, he just shook his head and said I was steaming the meat, not smoking it. He said butcher paper lets it breathe and keeps the bark better. Has anyone else gotten called out by an old school pitmaster for something you thought you were doing right?
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taylor.hayden23d ago
...and then he probably told you your rub had too much sugar in it too, right? Last time I was in Lockhart, I mentioned I use a binder and the guy looked at me like I just insulted his whole family tree. I've wrapped in foil for years and my briskets come out just fine, but apparently that makes me a barbecue outlaw down there. Pretty soon they're gonna have a special handshake just to buy a brisket.
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xenaf5123d ago
Yeah I actually read this thing from Meathead Goldwyn where he did a whole breakdown on foil versus paper and it basically confirmed what that pitmaster told you. @taylor.hayden is right that foil works but the science shows paper lets more moisture escape so the bark stays crunchy instead of getting that wet soggy texture. I switched to paper last year and honestly my briskets have been way better, though I still use foil for pork butts since I want them to pull easier.
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