Originally Posted by Booking It
Thank you for your thorough reply! If we ever take a break from football weekends, I will be trying this method very soon. I've got the flavor down pat (Adam Perry Lang's recipe... SO GOOD), but the tenderness has been hit and miss. I will hopefully be reporting good results sometime in the next few weeks! Thanks again!
You're very welcome! APL's brisket is a great one for sure. Those flavors combined with the butcher paper wrap technique, I think that you'll be very happy!!! I think that you just gave me a great idea for the next one I do!!!
I'd also like to add that using 18" or 24" butcher paper would likely work much better than the 15" parchment paper I had on hand.
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