Wrapping brisket

Discussion in 'General Discussion' started by oldpro1946, Oct 14, 2015.

  1. oldpro1946

    oldpro1946 Fire Starter

    I've read that a preferred wrap for a brisket is unwaxed butcher paper.  I believe the butcher paper will let the brisket breath in the smoker where the aluminum foil will not.  What do some of you use to wrap the brisket?  Thanks.
  2. bmaddox

    bmaddox Master of the Pit

    Here is a great (but long) thread that covers everything about brisket:


    When you have a few minutes you should read through it. It should answer any questions you have.

    Personally I have been using foil with good results. I have purchased butcher paper but have yet to try it so I can't comment on the difference. 
  3. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Butcher paper is optimal, but I use foil b/c that's what I have plenty of. To get a good crust, I smoke briskets to 160-170 IT (depending on size of brisket), wrap in foil for 2-3 hours (until about 190), then unwrap and cook/smoke for another hour or two to crisp up the crust again (until probe tender).

    To rest, I tent it with foil and place it some where insulated, but breathable (oven turned off; cooler with lid cracked). The trick to crispy crust is to keep the brisket from steaming itself.
    Last edited: Oct 14, 2015

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