I finally found why my briskets were drying out, it was the rest method

I've been doing the whole foil boat thing for a while now, but last weekend I tried the old school butcher paper wrap instead. I was cooking two briskets side by side in my offset in Round Rock, same rub, same cook temp, same everything. The one in foil came out with that pot roast texture and the bark was mushy, while the paper one kept its bark and the fat rendered like butter. Turns out the foil was steaming the meat the whole rest and killing the crust. I also rested the paper one in a cooler for two hours longer, which probably helped too. Anyone else switch wraps and see a big difference? Just curious if there's a trick to getting the paper to hold together better when the juices start flowing.

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nancy1543d ago

Still drying mine out, just slower. Some of us are born to chew.