Originally Posted by ZILLA
When I was at Snows BBQ in Lexington, Texas a while back they said that's haw they do it. They make the best brisket you'll ever taste.
This article about Snow's in Texas Monthly confirms the butcher paper technique.
"She starts the meat smoking at four and wraps the brisket in butcher paper around six or seven."
XL BGE (#2) & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
Last edited by MilitantSquatter; 06-05-2011 at 02:33 PM..