Depending on the brisket I cut about 1/3 of the flat to grind for burger. That leaves a bit more uniform thickness of what's left.
Sometimes I wrap with paper but it's not really butcher paper which can sometimes have a coating on one side. Mine is similar to the paper bags you get in some grocery stores. When I do wrap with it the paper is soaked but no liquid is inside.
It is not braised in the typical sense of the method. You hold a bit more moisture and heat so it cooks a bit faster. If solid bark is your thing then do it nekid and flip a couple of times.
No idea of what went wrong the 1st try but keep at it and you'll get the hang of it. Good luck!
Sometimes I wrap with paper but it's not really butcher paper which can sometimes have a coating on one side. Mine is similar to the paper bags you get in some grocery stores. When I do wrap with it the paper is soaked but no liquid is inside.
It is not braised in the typical sense of the method. You hold a bit more moisture and heat so it cooks a bit faster. If solid bark is your thing then do it nekid and flip a couple of times.
No idea of what went wrong the 1st try but keep at it and you'll get the hang of it. Good luck!