That old trick of wrapping brisket in butcher paper vs foil? Tried both last weekend.

Foil gave me a better bark but the butcher paper kept the moisture way more even through the stall at 250 degrees. Anyone else find butcher paper just makes a mess with the grease soaking through?

2 comments

2 Comments

zarab2427d ago

Did you try letting the butcher paper rest for a bit before wrapping? I caught a video from a competition guy who said letting the paper sit out at room temp helps it soak up less grease. My butcher paper still got soggy but it didn't tear as bad when I did that.

gibson.elizabeth26d agoMost Upvoted

I started putting my butcher paper in the fridge for 10 minutes before wrapping and that helped a ton with the grease soak through, plus it was way easier to get a tight wrap without tearing. Did you try chilling yours or just room temp?