Waxed Butcher Paper Brisket

Make sure that the paper is not coated or waxed.

Waxed butcher paper brisket.

You want to use clean butcher paper that is not treated in any way shape or form. My 10 pound brisket cooked in a little over 4 hours using a hot and fast approach at 300 degrees. Trim the excess fat and silver skin off the top of the brisket. While it was still incredibly juicy and tender it did not have a dark or particularly crusty bark.

Cooking butcher paper wrapped brisket is really simple if you stick to basics and don t try to complicate things by using countless techniques you hear about or see at the barbecue joints. Matt s brisket youtube video brisket trimmingcook ingredients 1 12 14 lb whole packer brisket choice grade or higher meat church holy cow meat church holy gospel unwaxed butcher paper or heavy duty aluminum foil set the smoker at 250 f. After reading all the chatter online about using butcher paper instead of aluminum foil to wrap brisket on my new gateway drum smoker i thought i would give it a try. Slice across the grain in long thin strips.

The butcher paper which is used near the end of the cook seems to breath keeping the brisket from drying out while shielding the meat from too much smoke. Wrap the brisket in the paper and place back on the grill. You can pick this stuff up at most big box stores or restaurant supply stores. Also remove any hard pieced of fat as they will not render off during the cooking.

Butcher paper the brisket that was wrapped in butcher paper took 10 hours to cook. I found a nice roll of butcher paper at sam s club. Once the brisket hits 203 remove from heat wrap in a towel and put in a microwave or unlit oven for at least an hour and up to 3 hours. Tinfoil the brisket wrapped in tinfoil was the fastest to cook at a total time of 9 hours.

2 hours into the cook i wrapped the brisket with pink butcher kraft paper. When the brisket hits 160 175 lay on a couple layers of butcher paper and spritz. It had a notably darker bark and it was agreed was the most. At franklinbbq aaron wraps his coveted briskets in pink butcher paper a tradition stretching back through his mentor john mueller to louie mueller john s father and owner of the iconic cathedral of smoke louie mueller barbecue.