Found out wrapping brisket in butcher paper from a craft store works just as well as the stuff from BBQ shops

I grabbed a roll of uncoated butcher paper for $8 at Michael's last weekend and my point came out with that same bark and moisture, so has anyone else tried cheap alternatives like this?

3 comments

3 Comments

singh.harper5d ago

Wait, you got it from Michael's?! I honestly thought you were trolling at first. The stuff I use from the craft store is that plain brown roll they sell next to the gift wrap, and it holds up fine on my 12-hour cooks. My last brisket came out with that deep mahogany bark and the paper didn't even get soggy, though I wrapped it right as it hit the stall.

fisher.thomas5d ago

Wait, @singh.harper, but doesn't wrapping at the stall just steam the bark off?

phoenixk645d agoRising Star

Have you tried unwrapping it for the last hour or so to let the bark re-crisp? I do that with mine and it solves the whole steaming issue, the paper keeps it from drying out during the stall but that final hour open really firms things back up. @singh.harper mentioned not getting soggy paper, which is key, but even with dry paper I find the bark can soften a bit under there unless you give it that last blast of dry heat. Its a small extra step but makes a world of difference if you're worried about losing that crunch.