Food - Drink
The Absolute Best Way To Wrap Brisket For A Crispy Bark
By ERICA MARTINEZ
When it comes to barbecue tools, you may think of a properly-fired grill, chunks of charcoal or wood, and kebab skewers, but aluminum foil is also a staple. Every barbecue junkie knows about the "Texas Crutch," a cooking method in which large pieces of smoked meat are wrapped in foil, but there's an even better way to wrap cuts like brisket.
The Texas Crutch involves wrapping meat in metal foil once it achieves a nice exterior color and smoky flavor, leading to more moisture in the final result. However, Aaron Franklin of Texas' famed Franklin Barbeque uses something else in his 6-stage method to cook a 12-pound portion of smoked brisket, which takes about 12 hours.
When Franklin removes his brisket from the smoker, he wraps it in uncoated butcher paper instead of foil. Not only does butcher paper allow more steam to escape, but it also allows more heat and air to penetrate the meat, maximizing the crispy, flavorful crust on a brisket known as "bark" in the barbecue world.
While some cooks leave their brisket unwrapped for the entirety of the smoking process for a stronger smoke flavor and crispier coating, this puts you at risk for drying out your meat. Franklin’s take on the Texas Crutch is a better way to ensure crispy but moist meat, so break out the butcher paper and get barbecuing.