Tried wrapping my brisket in butcher paper instead of foil
Last weekend I threw a 14 pound packer on the smoker at 5am like I always do. I usually wrap in foil once the stall hits around 160, but this time I tried pink butcher paper after hearing a guy at the hardware store swear by it. The bark came out way better, nice and crunchy instead of soft and soggy from the foil. But here's the thing, it took almost 2 hours longer to get up to 203. I was scrambling to get dinner on the table and the brisket wasn't done until 8pm instead of 6. That extra time cost me some patience but the flavor was spot on. Has anyone else dealt with timing issues switching to butcher paper?