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."
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
Last edited by MilitantSquatter; 06-05-2011 at 02:33 PM..