I tried pink butcher paper: I didn't like it

[Potkettleblack]

Man, I really want a brisket after all this brisket talk...

And it's gonna be 30 for the high, 80% chance of snow, and have 23 mph winds on Saturday...

I kind of hate you guys. ;-) And kind of love ya too.

[DoubleUpOrQuit]

I'm with you Potkettleblack. I started some bacon curing about a week ago with plans of smoking it this Sunday. I didn't look at the forecast; high of 12° here. Now after reading this conversation I'm thinking I might as well cook a brisket or ribs or something else if I'm going to be braving the cold anyway. Right? Brisket is sounding real good.

[Troutman]

I have the opposite problem Potkettleblack, my brisket is about to go into the aging bag and be sequestered for the next month and a half or so to due the dry aging experiment AFTER it has sat there wet aging for about 30 days now. Talk about burning a hole in your pocket, having to stare at a brisket for almost 3 months before cooking it is killing me !!!

[wcpreston]

Potkettleblack Yea.. pretty much just like that here.

[Potkettleblack]

We had 40's for Christmas and I was out on the Grilla... I was even in the snow this year, but it was low 30s. You 12 month, no winter folks just don't have the dedication that we do in the upper Midwest... ;-)

[Santamarina]

In the PIT-universe we’re practically neighbors. I’m just up the 15 in Wildomar.

[wcpreston]

Hey, we have a winter! Look how close to freezing we get!

[Spinaker]

Hahaha, its 14 F here.

[mnavarre]

You don't understand, Spinaker. THERE WAS WATER FALLING OUT OF THE SKY!! ALL DAY! We haven't seen this here since Tuesday.

[wcpreston]

Are you a San Diegan, mnavarre? That's exactly what's been happening here

[jfmorris]

Dang I want to smoke a brisket. Not cooking anything this weekend - my son’s wedding is Saturday, so the weekend is very full! Maybe Monday... gotta have something to eat next week!

[Polarbear777]

I actually like that the foil softens the bark a little. I apply it after the stall when I have plenty bark anyway.

I also like how tough the heavy duty foil is. I use that stuff for prep, in/on the smoker and to wrap. I hate cleaning.

[Santamarina]

I never wrap until after the stall, and often closer to the end...and I use the pink butcher paper. My experience says that extra breathing with the paper helps the bark stay firm.

If i’m *really* behind schedule (cold has hindered my cook temps, etc) I’ll wrap in butcher paper, then foil, and crank up the heat...but always after the stall. Wrapping before the stall is just asking for soggy bark, in my humble opinion.

[LA Pork Butt]

What we have here are personal preferences, and then there are preferences in cookers which adds a variable to the results. In the end it is all good.

[Henrik]

Word.

[MichaelF]

After paper wrapping and finishing the cook, do you guys use foil for the cambro?

[Steve R.]

I don't. Just keeping it warm is the main thing. I do place the wrapped brisket in a foil pan so as to not make a mess in the cooler.

[JoeSousa]

I usually wrap in a double layer of paper and then a couple heavy towels before putting the meat in the cambro/cooler. Generally don't wrap during the cook though.