Wrapping brisket

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oldpro1946

Fire Starter
Original poster
Apr 21, 2015
34
10
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.
 
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.
 
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