Texas Crutch: Smoked Brisket in Foil - Hey Grill, Hey
Texas Crutch: Smoked Brisket in Foil - Hey Grill, Hey
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Brisket Full Cook - Part 10 - Wrap. Wrapping briskets completely in foil or paper is optional. You’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark. Don’t wrap if your bark isn’t as dark as you like it. Lately I’ve been wrapping in paper because I feel better about my meat resting in paper versus foil. When wrapping with paper lay down two sheets of 18 inch butcher paper, spritz with water to make it more pliable, add tallow, place the brisket, and then mor
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Brisket Foil Boat & Paper Wrap. I’m always tweaking my brisket process. In search of perfection. I haven’t strayed too far from my original guide I published last year. But I now consistently foil boat them and then wrap with butcher paper during the overnight hot hold. The idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render. I lay down two sheets of foil and follow the perimeter of the brisket. Something I learn
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