The foil wrap trick that fixed my brisket bark overnight

I used to wrap in butcher paper at 165 and my bark always came out soft. Switched to foil for the last 2 hours at 185 and let it rest in a cooler for 90 minutes, the bark actually snapped when I sliced it. Anyone else see a bigger difference with foil over paper on long cooks?

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paige_bell8113d ago

Hold up, I gotta disagree with you there. I tried foil on my last couple of pork butts and the bark came out more like a wet paste than anything snappy. With butcher paper, that crunch stays even after a long rest in the cooler. Maybe your temp or timing is different, but for me foil traps too much steam and ruins all that crust I worked for. If it works for you, great, but I'm sticking with paper till I see it with my own eyes.