Brisket wrapping question

Friction33 · Jan 27, 2014

In my quest for cooking knowledge I have read several threads on cooking brisket. Everyone seems to favor wrapping in butchers paper. Unless I am just being stupid I don't remember reading why it's the preferred method. So my question to the brisket experts is why butcher paper compared to aluminum or any other wrapping materials?
Tnx for the input

EverettBBQ · Jan 27, 2014

We do foil:mod:

landarc · Jan 27, 2014

The paper breathes just a little which allows for better bark development and less risk of a pot roast flavor.

FatCoyote · Jan 27, 2014

Both have their benefits. Foil will get er done faster, but seems to braise the meat a bit; which IMHO is not a bad thing if that is what you want. Paper allows for a nice bark but does not hold the same amount of moisture and last but absolutely not least is the neked' version. All, have grand positives and well discussed challenges, but done right all are great.

ssv3 · Jan 27, 2014

What Landarc said. While I also foiled for a long time but didn't really taste like pot roast. You just make sure you're happy at your preferred stage of the bark then wrap it in foil.

Also, when I cook a brisket in the kamado I never wrap. Depending which cooker I use is what I'm trying to get at. Hopefully I didn't confuse you.:grin:

Friction33 · Jan 27, 2014

Thanks everyone and no confusion at all SSV3. So I'm guessing if I cook in my UDS probably best not to wrap at all for a good bark and just let it ride until probe tender
Oh wait...... I can use this for an experiment to cook more briskets. Ya that will work.

sliding_billy · Jan 28, 2014

Not mentioned, but paper also allows for some continued smoke penetration.

Diesel Dave · Jan 28, 2014

There is also the juice factor.
In foil the juices from the meat are contained for later use, as in au jus.
In paper, unless you put it on a rack in a foil pan, you will lose a good part of your juices into the fire.
I foil and use butchers paper, depending on how I want the brisket to turn out.
I also go nekked with nothin on the brisket as well.

Good luck

SmittyJonz · Jan 28, 2014

I use Butcher paper vs Nekid cuz Nekid the edges of the flat would Char

Brisket wrapping question

Friction33

Full Fledged Farker

EverettBBQ

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landarc

somebody shut me the fark up.

FatCoyote

is one Smokin' Farker

ssv3

somebody shut me the fark up.

Friction33

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sliding_billy

somebody shut me the fark up.

Diesel Dave

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SmittyJonz

somebody shut me the fark up.

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