How to get a Low & Slow Bark on a Hot & Fast Brisket

[Danny B]

I hope its ok to revive this older thread but it's right on point for me. I want to try a H&F(2.5 in smoke/2.5 wrapped) brisket tomorrow. My question is will butcher paper be as effective as foil in finishing a brisket that has been cooked at 350 for only 2.5 hours or should I allow for more time in the butcher paper?

Bumping it one more time. Anybody? Blu?

 

[Bludawg]

IDK I have never used foil on a brisket. Pull it when the flat is probe tender no matter how long it takes.