How to wrap brisket in butcher paper

How To Wrap Brisket In Butcher Paper

Hello, fellow BBQ lovers! Emily Cook here, your backyard BBQ enthusiast. There’s nothing I love more than the aroma of smoking brisket, surrounded by friends and laughter in my backyard. Today, I’m sharing my secret to a perfectly moist and flavorful brisket – wrapping it in butcher paper. It’s a game-changer, trust me!

Why Butcher Paper? Before we get our hands dirty, let’s talk about why butcher paper is the star of the show. Unlike foil, butcher paper lets your brisket breathe, retaining that beautiful bark while keeping it juicy. It’s a game-changer for any brisket enthusiast!

Preparation: Gathering Your Supplies

  • Materials Needed: Butcher paper, water spritzer, water, and optional cold tallow (or butter).
  • Setting Up: Overlap two sheets of butcher paper and lightly spritz with water for flexibility and about 4 feet of flat counter space.
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How to wrap brisket in butcher paper

  1. Cutting the Paper: Begin by cutting two lengths of butcher paper, each about four feet long.
  2. Laying Down the Paper: Lay the two sheets of paper on a flat surface, slightly overlapping each other to create a wide enough area for the brisket.
  3. Spritzing the Paper: Lightly spritz the paper with water. This makes the paper more pliable and helps prevent the brisket from sticking to it.
  4. Placing the Brisket: Position the brisket fat side up on the paper, about a third of the way from the bottom edge of the paper.
  5. The First Wrap: Bring the bottom edge of the paper over the brisket, then tuck it underneath. Make sure the paper is tight around the brisket to minimize air pockets.
  6. Securing the Sides: Pull the sides of the paper towards the middle of the brisket, creasing them firmly.
  7. The Final Wrap: Flip the brisket (fat side down), fold down the remaining paper, then flip the brisket back (fat side up).
  8. Sealing the Package: Crimp and fold the edges of the paper to seal the brisket inside securely.
  9. Back to the Smoker: Return the wrapped brisket to the smoker, keeping the fat side up.

There you have it – how to wrap brisket in butcher paper, Emily Cook style! This technique not only keeps your brisket moist and flavorful but also adds an extra layer of fun to your BBQ experience. So, gather your supplies, get that smoker going, and let the good times roll!

Remember, BBQ is about more than just food; it’s about creating moments and sharing joy. Happy grilling, and don’t forget to share your brisket stories!

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Wrapping Brisket in Butcher Paper FAQs

What’s the Best Type of Butcher Paper?

Unwaxed, uncoated butcher paper is your go-to choice for perfect brisket wrapping.

When Should I Wrap My Brisket?

Wrap your brisket when its internal temperature hits about 150-160°F.

Can I Add Spices Inside the Wrap?

Absolutely! Feel free to experiment with your favorite spices for added flavor.

How Long Should I Keep the Brisket Wrapped?

Keep it wrapped until it reaches an internal temperature of 195-205°F.

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