Brisket wrapped in Butcher paper

[slipaway]

Until now I have finished my briskets without wrapping them and leaving a Smoke Temperature gauge inserted in the meat starting at about 4- 5 hours in. I am considering wrapping them in butcher paper for the last few hours of smoking and am concerned as to inserting the temp. gauge through the butcher paper. I believe the intent of using the paper is to create a sealed environment and am not sure how my puncturing it to put a gauge in will affect it.
Any comments? Anyone do this?
Thanx in advance for any help.

 

[chilerelleno]

Through the paper, no problem.

 

[slipaway]

Through the paper, no problem.

Thanx for the quick reply.

 

[normanaj]

Through the paper, no problem.

+1.

 

[hoity toit]

Until now I have finished my briskets without wrapping them and leaving a Smoke Temperature gauge inserted in the meat starting at about 4- 5 hours in. I am considering wrapping them in butcher paper for the last few hours of smoking and am concerned as to inserting the temp. gauge through the butcher paper. I believe the intent of using the paper is to create a sealed environment and am not sure how my puncturing it to put a gauge in will affect it.
Any comments? Anyone do this?
Thanx in advance for any help.[/QUOTE

thats an old trick called the Texas Crutch.. It works good. You can also put in an ice chest wrapped with paper or a towel.

HT