Originally Posted by paperboy98
Where did you find the red butcher paper, and is it any different from white butcher paper? Very nice brisket!
Thanks for the kind words! I got the red paper here:
As for how it differs from the white, aside from the obvious, I have no idea. As it compares to foil, whenever I foiled, I always thought the texture was off. Tasted boiled or steamed. With this paper, there was none of that, at least not to my indiscriminate palate.
I probably overcooked it a little for the competition types. But for me, a backyard hack...it was awesome.