Finally figured out why my brisket was drying out

I used to wrap in foil at 150 degrees internal, but after watching a Pitmaster at a comp in Kansas City, I switched to butcher paper at 165 and the moisture retention is night and day different. Anybody else make the switch and notice a big change?

2 comments

2 Comments

alice_barnes3513d ago

Oh man, that's a solid change! I wonder if the type of wood you're using in your smoker might be affecting moisture retention too. Like, I've noticed certain woods produce a heavier smoke that can almost seal the bark differently and trap moisture in versus a lighter smoke. Maybe experiment with a mix if you haven't already, could be a subtle factor nobody talks about enough.

olivia_barnes9713d ago

My buddy Jerry tried the paper wrap after years of foil and he texted me at 2am saying his brisket was so juicy he almost cried. He's been telling everyone at the fire station about it ever since.