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Old 05-03-2009, 11:24 PM   #32
Meat Burner
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Join Date: 02-22-07
Location: Springfield, MO

Been reading this thread and just want to make sure I understand. This is a new technique for me. One way would be to wrap the brisket in butchers paper instead of foil and put back on the smoker. Right? So the butchers paper won't turn to dust and stick to the meat but somewhat, somehow, kind of, sorta, steams the meat? Do you keep it in the butchers paper if you put in the cooler to rest? This may sound like I am a little confused because I am a little confused. Thanks brethren.
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