How to Wrap a Brisket in Butcher Paper

Brisket is a cut of beef that is popular for smoking due to its rich flavor and tenderness. However, to achieve the perfect taste and texture, it’s essential to wrap the brisket while it’s smoking. While there are different types of wrapping materials, butcher paper is the preferred choice for many pitmasters. It’s porous, allowing the meat to breathe while still retaining moisture, resulting in a juicy, flavorful brisket. In this article, we will guide you on how to wrap a brisket in butcher paper for the perfect smoking experience.

Preparing the Brisket

Before wrapping the brisket in butcher paper, it’s crucial to prepare it adequately. Start by choosing the right brisket cut. Look for a brisket that is well-marbled with fat as it will give your meat a rich flavor and keep it moist during the smoking process. Also, consider the weight of the brisket, as it may affect the smoking time.

Once you have the right brisket, trim any excess fat to prevent flare-ups during smoking. Leaving too much fat can also make the meat taste greasy. Season the brisket with your preferred rub, ensuring that it covers every part of the meat. The rub will give the brisket its flavor, so it’s essential to apply it generously.

Pro-tip: You can let your brisket marinate in the rub overnight to enhance the flavor.

Wrapping the Brisket in Butcher Paper

Now that your brisket is prepped, it’s time to wrap it in butcher paper. When selecting the butcher paper, choose uncoated, unbleached paper that’s at least 24 inches wide. The uncoated paper will allow the meat to breathe and absorb the smoky flavors, while the unbleached paper is safe for food handling.

Start by prepping the butcher paper by cutting a piece large enough to wrap the brisket fully. Place the paper on a flat surface and lay the brisket on top of it. Fold the paper over the brisket, ensuring that it covers it entirely. Tuck the edges of the paper under the brisket to create a tight seal.

Pro-tip: You can use butcher tape to seal the edges of the paper to prevent any juices from leaking out.

Wrapping the brisket in butcher paper will help to retain the meat’s moisture while still allowing it to absorb the smoky flavor. The paper will also protect the meat from direct heat and smoke, preventing it from becoming dry and tough. In the next section, we will guide you on how to smoke the brisket to perfection.

Wrapping the Brisket in Butcher Paper

Wrapping the brisket in butcher paper is a crucial step in the smoking process. However, to achieve the best results, you need to choose the right butcher paper. As mentioned earlier, uncoated and unbleached paper is the best for wrapping brisket. The paper should be sturdy enough to hold the brisket’s weight, at least 24 inches wide, and long enough to cover the meat entirely.

Once you have the right paper, you need to prepare it for wrapping. Cut a piece of paper large enough to wrap the brisket fully. Place the paper on a flat surface and lay the brisket on top of it. Fold the paper over the brisket, ensuring that it covers it entirely. Tuck the edges of the paper under the brisket to create a tight seal.

Pro-tip: Make sure that the paper is tight enough to prevent any air from escaping but not too tight to avoid tearing the paper.

Wrapping the brisket in butcher paper will help to retain the meat’s moisture while still allowing it to absorb the smoky flavor. The paper will also protect the meat from direct heat and smoke, preventing it from becoming dry and tough, resulting in a juicy, flavorful brisket.

Smoking the Brisket

Smoking the brisket is the next step after wrapping it in butcher paper. To achieve the perfect smoky flavor, you need to prepare the smoker adequately. Start by preheating the smoker to the desired temperature, which should be between 225°F and 250°F.

Once the smoker is hot, place the wrapped brisket on the smoker grates, fat side up. Close the lid and let the brisket smoke for about 6-8 hours, depending on the size of the brisket. During the smoking process, avoid opening the lid too often to prevent heat loss and to maintain a consistent temperature.

Pro-tip: You can add wood chips periodically to keep the smoke going and enhance the brisket’s flavor.

After smoking the brisket for the desired time, it’s essential to check the internal temperature to ensure it’s cooked correctly. Insert a meat thermometer into the thickest part of the meat, avoiding the bone. The temperature should read between 195°F and 205°F for a perfectly smoked brisket.

Once the brisket is ready, remove it from the smoker and let it rest for at least an hour before slicing. Resting the brisket allows the juices to redistribute, resulting in a tender and juicy meat. In the next section, we will guide you on how to rest and slice the brisket.

Resting the Brisket

After smoking the brisket, it’s essential to let it rest before slicing it. Resting the brisket allows the juices to redistribute, making the meat tender and juicy. Start by removing the brisket from the smoker and transferring it to a cutting board.

Next, wrap the brisket in a clean towel and place it in a cooler or an oven that’s turned off. Let the brisket rest for at least an hour, but preferably two hours. The resting time will depend on the size of the brisket, and it’s essential to monitor the internal temperature to ensure it doesn’t drop below 140°F.

Pro-tip: You can use a meat thermometer to monitor the brisket’s internal temperature during the resting period.

Slicing and Serving the Brisket

Once the brisket has rested, it’s time to slice and serve it. Start by cutting against the grain to ensure that the meat is tender and easy to chew. Cut the brisket into thin slices, about a quarter-inch thick, and arrange them on a platter.

Brisket is best served with your preferred barbecue sauce and sides such as coleslaw, potato salad, or baked beans. You can also serve it on a bun for a delicious brisket sandwich.

If you have leftover brisket, store it in an airtight container in the fridge for up to three days or freeze it for up to three months. When reheating the brisket, ensure that you keep it moist by adding a little bit of water or barbecue sauce.

In conclusion, wrapping a brisket in butcher paper is an essential step in the smoking process that can make all the difference in taste and texture. By following the steps outlined in this article, you can achieve a juicy, tender, and flavorful brisket that will leave your guests wanting more. Remember to choose the right brisket, season it correctly, wrap it in butcher paper, smoke it to perfection, let it rest, and serve it with your preferred sides. Happy smoking!