[DubfromGA]

Originally Posted by Noob

Just spent all day reading every thread in this Brisket Bible....however i have a question that went unanswered.


This weekend I am taking a stab at a 12.9lb choice brisket. I invested in the pink butcher paper that Aaron Franklin uses. I am going to wrap at 5-6 hrs depending on internal temps but i was wanting to know if i can finish the brisket in the oven for another 5-6 hours wrapped in butcher paper.

I am certain i do not want to use foil paper. Can i put a pan with some water under a paper wrapped brisket in the oven?

If i MUST maintain a fire for 12+ hours, i will. This is my 3rd cook in my hondo offset and 5-6hours at 225° is no problem, i am just nervous about 12+

225 is going to take 24 hrs, I'm guessing. You are in for a long haul, brother.



I've never used paper, only foil.


I'd advise waiting until after the stall before wrapping.