Quote:
Originally Posted by paperboy98
Where did you find the red butcher paper, and is it any different from white butcher paper? Very nice brisket!
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Thanks for the kind words! I got the red paper here:
http://www.pospaper.com/241000r.html
As for how it differs from the white, aside from the obvious, I have no idea. As it compares to foil, whenever I foiled, I always thought the texture was off. Tasted boiled or steamed. With this paper, there was none of that, at least not to my indiscriminate palate.
I probably overcooked it a little for the competition types. But for me, a backyard hack...it was awesome.
