Waxed Butcher Paper Brisket

You want to use clean butcher paper that is not treated in any way shape or form.

Waxed butcher paper brisket.

Also remove any hard pieced of fat as they will not render off during the cooking. Wrap the brisket in about 6 8 feet of butcher paper. 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. Butcher paper the brisket that was wrapped in butcher paper took 10 hours to cook.

Tinfoil the brisket wrapped in tinfoil was the fastest to cook at a total time of 9 hours. 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. 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. When the brisket hits 160 175 lay on a couple layers of butcher paper and spritz.

As word spread around about aaron s amazing bbq people picked up on his use of pink butcher paper and started using it themselves. My 10 pound brisket cooked in a little over 4 hours using a hot and fast approach at 300 degrees. 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. 2 hours into the cook i wrapped the brisket with pink butcher kraft paper.

Pink butcher kraft paper roll 17 75 x 1200 100ft food grade butchers peach paper ideal for bbq smoking wrapping of meat and brisket all natural unwaxed unbleached uncoated made in usa 4 8 out of 5 stars 702. Trim the excess fat and silver skin off the top of the brisket. Make sure that the paper is not coated or waxed. Slice across the grain in long thin strips.

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. While it was still incredibly juicy and tender it did not have a dark or particularly crusty bark. It had a notably darker bark and it was agreed was the most. You can pick this stuff up at most big box stores or restaurant supply stores.