What Happens if You Don’t Wrap a Pork Butt? the Naked Truth about Bark and Stall
Skipping the foil or paper creates a thicker, crunchier bark and a more pronounced smoke flavor, but it significantly extends the cooking time because the stall lasts longer. Many pitmasters choose...
Why Do Pitmasters Use Pink Peach Paper Instead of White Paper?
Walk into any competition barbecue circuit or legendary Texas smokehouse and you will spot a distinct roll of peach-colored paper sitting next to the pit. This isn't a stylistic choice or a marketing...
Mastering the Texas Crutch: What is the Texas Crutch in Barbue? a Pitmaster’s Deep Dive
If you have ever stared at a brisket stuck at 150°F for hours, you have met the stall. The Texas Crutch is the classic solution. Simply put, What is the Texas Crutch in Barbecue? It is the technique...
Does Wrapping Meat Speed up Cooking Time? the Science Behind the Texas Crutch
Yes, wrapping meat significantly speeds up cooking time by defeating the evaporative cooling effect known as the stall. When you seal a brisket or pork shoulder in foil or butcher paper, you trap...
Does Foil or Butcher Paper Give Better Brisket Bark? the Ultimate Showdown for Pitmasters
If you have ever pulled a beautiful packer brisket off the smoker only to find the bark turned to mush, you know the wrapping dilemma is real. The short answer is that butcher paper produces a...
The Perfect Brisket Stall Strategy: when Should You Wrap Brisket in Butcher Paper?
Knowing exactly when should you wrap brisket in butcher paper separates a good cook from a pitmaster. The short answer: wrap once the internal temperature hits 165°F to 170°F and the bark has...