Wrapping Brisket

plister

Newbie

Original poster

Jan 11, 2017

17

10

Middletown, PA

• Feb 18, 2017

• #1

Hey all! In the middle of smoking 12lb brisket. Been up since 12am!! You guys recommend wrapping?? If so, can I use parchment paper instead of butchers paper, I don't have any...
Also, will paper speed it up or just help contain juice?

Pat

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Feb 18, 2017

• #2

Personally I don't wrap my briskets, unless I'm running out of time & need it to get done quicker.

If you do wrap it I would think parchment paper would work, but have never seen it used before.

Before the butcher paper fad, we always used foil for the wrap.

Never had a problem using foil, but it does soften the bark.

Both paper & foil will hold the moisture in, but the paper lets it breath a little & doesn't soften the bark as much.

Hope this helps!

Al

 

aggie94

Smoking Fanatic

Jan 31, 2014

335

29

Texas

• Feb 18, 2017

• #3

Gary mentioned that using 2 layers of parchment paper was like using butcher paper but haven't tried it yet.  I use foil which has helped me get it more tender but it does catch a lot of moisture.

 

Last edited: Feb 18, 2017

firemanjon

Meat Mopper

Dec 27, 2016

180

43

Arkansas

• Feb 18, 2017

• #4

I'm with Al. I usually only wrap if I'm in a time crunch. Unless I'm experimenting my normal way of cooking is I usually stick a probe as soon as it goes in(kinda looked down on by some but I look at it as being no different than injecting) and normally don't open the lid again until it's time to start probing for tenderness. I just keep the thin smoke flowing and enjoy the ride.