Smoking Brisket Recipe with a Butcher Paper Wrap

When it comes to smoking brisket, mastering the smoking brisket recipe with a butcher paper wrap can elevate your culinary skills to new heights. This technique offers numerous benefits, including enhanced moisture retention and the development of a beautiful bark.

Unveil the secrets of smoking brisket recipe with a butcher paper wrap for tender, flavorful results.

Wrapped vs Unwrapped

Wrap or not to wrap, that is the question. Many barbecue enthusiasts have faced the age-old dilemma of balancing moisture and smoke flavor when smoking brisket.

The debate centers on the Texas Crutch technique: wrapping meat in foil for moisture retention but potentially sacrificing smoke flavor.

Conversely, cooking brisket unwrapped results in a smokier flavor but can lead to dryness and a tough bark.

Finding the perfect balance between moistness and smoke flavor is a challenge that many smoke masters strive to overcome.

Butcher Paper

Preparing the Smoking Brisket Recipe with a Butcher Paper Wrap

Here are the steps in preparing wrapped brisket:

Step 1: Preparing a Butcher Paper

The first essential step in the process is to ensure you have a roll of high-quality butcher paper on hand. Butcher paper serves as a crucial component in the smoking technique we’re about to explore.

Its durable and heat-resistant properties make it ideal for wrapping the brisket during the cooking process.

This wrap helps retain moisture and tenderize the meat while allowing it to develop a beautiful crust. Make sure you have a sufficient amount of butcher paper available before you begin your brisket smoking adventure.

Note: Make sure to obtain FDA-approved unwaxed paper for food purposes.

Brisket Seasoned with Casa Seasoning

Step 2: Preparing the Brisket

We carefully selected a high-quality 13lb choice grade packer brisket for the smoking session. Before preparing the brisket,

We carefully selected a high-quality 13lb choice grade packer brisket for the smoking session. Before preparing the brisket, excess fat was trimmed from the brisket prior to preparation, ensuring optimal meat quality and texture.

However, a generous amount of fat was intentionally kept on the brisket to enhance moisture and flavor during cooking. For the process and focus on testing the butcher paper wrap technique, we chose a classic approach using Casa Seasoning.

The goal was to allow the meat and smoke to take center stage, embracing a traditional and authentic barbecue experience.

Brisket before the wrap

Step 3: Smoking the Brisket

During the initial stage of the cooking process, we smoked the brisket without any wrapping for approximately 4 hours. We aimed for a target temperature range of 275-300°F, but due to unforeseen circumstances, the temperature on the cooking device (in this case, the BGE) rose to 350°F. As a result, the brisket cooked slightly faster than intended.

Just like rolling a big burrito!

Step 4: Wrapping and Resting the Brisket for Flavorful Results

After smoking the brisket, we carefully removed it from the smoker and proceeded to wrap it using butcher paper. We laid down two sheets of paper, rolled the brisket with the fat side facing up, resembling the process of wrapping a large burrito.

We flipped it, tucked in the corners, and flipped it again before placing it back on the smoker to continue its cooking journey. After approximately 3 hours, we unwrapped the brisket and returned it to the smoker, without the wrapping, for an additional 45 minutes to develop a delectable bark.

Since the brisket cooked faster than desired and dinner was still a few hours away, we took the decision to wrap it in foil and stored it in an ice chest to allow it to rest.

When it was time to slice the brisket, it was evident that it would be delicious. The bark had a firm texture but was easy to cut through, while the meat itself was remarkably tender and moist.

As for the taste, it delivered an outstanding experience—a rich beefy flavor perfectly complemented by a well-balanced smokiness. It was precisely what we aimed for.

This impressive outcome was achieved without relying on elaborate rubs, injections, or marinades.

Mrs. AlbuKirky made some great sides, Mac & Cheese,  Broccoli Slaw and of course homemade bread.

Step 5: Then Serve! Indulge the Culinary Delights

The tender and juicy slices of brisket, accompanied by the rich and creamy Mac & Cheese prepared by Mrs. AlbuKirky , the refreshing crunch of the broccoli slaw, and the homemade bread, create a symphony of flavors that will delight your taste buds.

And to top it all off, the cream cheese cherry pie, lovingly prepared by Patricia, adds a touch of sweetness to complete the meal.

So, serve up the deliciousness smoking brisket recipe with your family, share the joy of good food with your loved ones, and savor every bite of this unforgettable culinary experience.


One thought on “Smoking Brisket Recipe with a Butcher Paper Wrap

  1. I have used the texas crutch before and its great for the faster cook. But i am more of a fan of not wrapping. To keep the meat moist after 4 hours i start to sprits with apple vinager. Also i turn the brisket 90 every 45 min. When spritsing and turning the brisket do it quick so that the heat does not escape. The end result is moist meat, great char on brisket not overly done and you will have the perfect smoke ring.

Leave a Reply