smokemonster
Knows what a fatty is.
- Joined
- May 29, 2010
- Location
- Midlothian, VA
So I just called the butcher and placed an order for a brisket to cook this coming weekend. I've never tried wrapping in butcher paper before, but would like to give it a try. Is there a certain type I need to use, and if so where would I buy it from? Also, I've seen pictures with people taping the paper closed. Is there a special kind heat resistant tape I would have to use? Last but not least, is there a certain internal temp I need to get to before wrapping, or do I just wrap it once I'm satisfied with the bark and the overall look of the brisket? Thanks in advance!