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Thanksgiving Brisket wrapped in parchment appear vs. foil

danlbrown
danlbrown Posts: 84
in EggHead Forum
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. 


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