All Hokie, All the Time. Period.

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Joined: 1/18/01 Posts: 2493
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Generally use butcher paper to help maintain the bark, if you use foil

it has a tendency to steam the meat. People refer to using foil as the Texas crutch, because it helps to tenderize a tough brisket that someone may not have had the patience to cook low and slow.

(Having said all of that, no matter how skilled you are as a smoker, it's difficult to make good brisket out of a bad cut of meat.)

(In response to this post by ElbertoHokie)

Posted: 05/23/2020 at 11:08AM


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Current Thread:
Wrap the brisket in butcher paper or foil once it hits -- ElbertoHokie 05/23/2020 10:10AM
  Hickory and foil for me. Usually wrap after 3-4 hours -- pburg_hokie 05/23/2020 12:53PM
  Look up Franklin in YouTube and Brisket (LINK) -- hoosnowahokie 05/23/2020 12:15PM
  Oak or mesquite. Butcher paper after stall. ** -- NWHokie 05/23/2020 11:54AM
  For beef, it's mesquite or die, for me at least ** -- Technocrat 05/23/2020 11:49AM
  I think if you're going to wrap it, it would be -- Pylons 05/23/2020 10:20AM

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