Thanksgiving Brisket wrapped in parchment appear vs. foil

danlbrown

Started the day with a lot of Hickory smoke and a prime brisket on the egg. At 150 ish , I wrapped it in parchment paper vs my usual foil. I read some articles about using parchment for the crutch as it supposedly produces a “better” bark. 

At about 190 started probing. I use the blunt end of a 1/4 inch skewer. As others on this site have said, “when it probed like soft butter its done... this brisket was at 201 when I pulled it off. ( a bit lower temp than my last couple but the probe said it was time. 

After resting in the cooler for 2-1/2 hours the end result was a good layer of bark, much more and more firm than what’s been typical of my foil wraps. 

With Covid, we’ll be delivering “well barked” brisket dinners to the parents tomorrow. 

lousubcap

However you get there is all that matters.  I'm sure your results will be well appreciated.  Great cook and gesture.  
Edit: DM sent.  

jdMyers

Man that looks awesome.  

Mark_B_Good

Looks great! Nice bark, need to see a slice!