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Hot take: I thought wrapping brisket in foil was cheating, but a guy in Austin changed my mind
I always said the bark was sacred and wrapping it in butcher paper or foil was just steaming your meat. Then I watched a pitmaster at a joint in Austin wrap his briskets in foil with a little beef broth after the stall, and the tenderness was unreal. So, is the 'Texas crutch' a legit tool for consistency, or does it ruin the real barbecue process?
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sandrat2411d ago
Guess my old bark was worse than my bite.
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lunakim11d ago
Funny how that works. You see the same thing with coffee snobs or people who bake bread. There's always a "pure" way that gets treated like a religion. Then someone shows you a shortcut that just works better, and the whole moral argument falls apart. The goal is tender brisket, not suffering for a badge. If foil gets you there reliably, it's a tool, not a cheat.
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