I would say roll without wrapping at all. If you have never done this then it is definitely worth a try. It's how I do all my briskets these days :)Don’t have any butcher paper, was wondering if anybody had tried a brown grocery bag to wrap there brisket in when it get to 165 degrees? Or Parchment paper I have that too? I have foil but wanted to try something different, thanks...
Appreciate you basically saying exactly what I said lolBoth choices would be a no-go for me. Wax is applied to the parchment. A brown backpak is probably not dangerous, but it'll never hold up to all that brisket liquid. Have you ever seen a wet paper sack with stuff falling through the bottom? You'll almost certainly wind up with a disaster on your hands.