This is an option better reserved for experts or those with plenty of experience with wrapping brisket for the barbecue. Bigger briskets, I.e, brisket weighing 13 pounds or more, will wait at least 6 hours before needing the wrap. https://www.foodfirefriends.com/aaron-franklin-brisket-recipe For the wrap, you’ll need two wide sheets of foil or butcher paper that are four times longer than your brisket is wide. Buy from Amazon. Wrapping Brisket in Butcher Paper. I wrapped about 7-8 hours into the smoke when the brisket was about 165 degrees. Place the brisket along the paper fat side up. My question is at what temperature do you wrap your brisket in the butcher paper – as the stall begins (~160°) or after you have passed through it (~180°)? Looking back, and comparing the smoking brisket in a grocery sack experience with subsequent cooks with butcher paper… Brisket Stall Butcher Paper. So there you have it. When the internal temperature of your brisket reaches 150 Degrees F and when your brisket takes the dark bark formed, you need to wrap the brisket. This is because butcher paper can be a little tricky to use, and it requires some skill to properly wrap the brisket in it. Smoked brisket: To wrap or not to wrap, that is the question.Whether it is foil, butcher paper or simply a naked brisket, the debate has been going on forever.. In the following video, “Level 7 brisket Captain” Aaron Franklin and playwright/BBQ pitmaster John Markus are comparing the results of all three methods, hopefully helping you decide which one you prefer. Place one sheet of paper on your workstation, with the long edge running perpendicular to you. https://grillinfools.com/blog/2018/01/10/butcher-paper-brisket I did a brisket a couple of weeks ago and wrapped in butcher paper - results were incredible. This method has recently become very trendy on the competition circuit and is popping up in backyards across the country. By the end of the smoke, the paper was soaked in grease and kept moisture in the meat. Unlike foil, using pink butcher paper lets moisture escape, preventing over steaming, while still protecting the meat from the full impact of the smoker. Wrapping Brisket in Butcher Paper. For example, I recommend wrapping briskets weighing 7 pounds using butcher paper within 3 and 4 hours. A similar method to the Texas Crutch is to use butcher paper to wrap your brisket in, instead of foil. Lay out a two long strips of butcher paper, spreading the second sheet to make the area wider. Once the meat is about 95 percent done, they wrap it in the clear plastic wrap … I am planning to smoke a whole brisket via the Aaron Franklin method (salt, pepper, oak wood, wrapped in pink butcher paper). Wrap the brisket in two layers of butcher paper and it should be tight around the point and flat of the brisket. How to Wrap Brisket in Foil or Butcher Paper. The day we returned from the Central Texas Tour I didn’t have enough butcher paper from City Market to wrap the size brisket I had, so I chose to try a paper bag from Whole Foods (organic right!). Place the second sheet on top so it overlaps by about half its width. No wrap (bare naked), Aluminum foil and butcher paper – these are the three main options in terms of wrapping the brisket. These three methods change the whole taste of your brisket. A combination of clear plastic wrap and butcher paper is now employed at Louie Mueller. Pink butcher paper is a handly alternative to foil that reduced the downsides to wrapping meat during or after cooking. Edge running perpendicular to you 6 hours before needing the wrap to use butcher paper within 3 and hours... 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