Waxed Butcher Paper Brisket

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.

Waxed butcher paper brisket.

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. 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. You want to use clean butcher paper that is not treated in any way shape or form. 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. As word spread around about aaron s amazing bbq people picked up on his use of pink butcher paper and started using it themselves. When the brisket hits 160 175 lay on a couple layers of butcher paper and spritz. Slice across the grain in long thin strips.

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

Make sure that the paper is not coated or waxed. I found a nice roll of butcher paper at sam s club. Wrap the brisket in about 6 8 feet of butcher paper. Wrap the brisket in the paper and place back on the grill.

Also remove any hard pieced of fat as they will not render off during the cooking. My 10 pound brisket cooked in a little over 4 hours using a hot and fast approach at 300 degrees. Butcher paper the brisket that was wrapped in butcher paper took 10 hours to cook. Trim the excess fat and silver skin off the top of the brisket.