Quote:
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.
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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."
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Last edited by MilitantSquatter; 06-05-2011 at 02:33 PM..
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