I have a brisket on the UDS as we speak. Cooking it HnF following AustinKnights thread he did with the butcher paper it's been on for about 2 hours. I'm gonna wrap in butcher paper in a few hours. I'm excited as hell for this is my 2 nd brisket ever. First one I did was low and slow method and it came out super dry I'm hoping this one will be much better. As for wrapping it in the butcher paper do you add the liquid on top then wrap or how do you do that?
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