Best Practices for Wrapping Meat in Paper When to Wrap: Timing matters. Typically, you should wrap when the meat hits around 150°F to 170°F. This is when the "stall" occurs—a period where the ...

Pitmasters and home cooks alike will wrap brisket in either aluminum foil or butcher paper after the brisket has had a chance to soak up all of the great smoky flavors and form a delicious bark ...

7 The crutch: To wrap the brisket, fold a 6-foot long piece of foil in half lengthwise; tightly wrap the meat in the foil (or use fresh butcher paper). Increase the smoker temperature to 300 degrees.

By paper, Shoults is referring to butcher paper not parchment paper. Aluminum foil is a popular choice, but most grill masters consider it a brisket mistake.

Most barbecue joints cook in one or two large batches. The briskets that are being served at 10:30 a.m. likely finished cooking hours earlier, but they’ve got to stay warm for service. Barbecue ...

Whether you wrap your briskets with butcher paper, rely on a full foil wrap (a.k.a. the Texas crutch), or prefer to go without any wrapping, the foil-boat method is simple enough to explain.

After the ribs hit 165, one slab was left naked; another, wrapped in aluminum foil; the third, in butcher paper. Unwrapped was a bare-bones process that simply required meat, smoke and fire.

Yes, you can even use butcher paper to wrap seafood. "It’s best to brush seafood with oil or softened butter, as this will add additional tender texture," recommends Brown.

Pitmasters and home cooks alike will wrap brisket in either aluminum foil or butcher paper after the brisket has had a chance to soak up all of the great smoky flavors and form a delicious bark ...