I thought wrapping brisket in butcher paper was just a gimmick until my buddy in Austin made me try it.

The bark stayed way better than with foil, and the flat didn't dry out after 14 hours. Anyone have a favorite brand of paper they swear by?

3 comments

3 Comments

wesleyc754h ago

Bro it's just meat and paper, not rocket science.

lunab979h ago

Wait, fourteen hours? That's a marathon cook right there. I'm shocked the flat didn't turn into shoe leather. Guess the paper really does work some magic.

jordanl824h ago

Yeah, the paper is a total game changer for long cooks. I did a brisket for 16 hours once and wrapping it in butcher paper around the 8 hour mark made all the difference. It lets just enough steam out so the bark stays awesome but keeps the meat from drying out. That flat stayed juicy all the way through. What temp did you run yours at?