Wrapping Brisket

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

plister

Newbie
Original poster
Jan 11, 2017
17
10
Middletown, PA
Hey all! In the middle of smoking 12lb brisket. Been up since 12am!! You guys recommend wrapping?? If so, can I use parchment paper instead of butchers paper, I don't have any...
Also, will paper speed it up or just help contain juice?

Pat
 
Personally I don't wrap my briskets, unless I'm running out of time & need it to get done quicker.

If you do wrap it I would think parchment paper would work, but have never seen it used before.

Before the butcher paper fad, we always used foil for the wrap.

Never had a problem using foil, but it does soften the bark.

Both paper & foil will hold the moisture in, but the paper lets it breath a little & doesn't soften the bark as much.

Hope this helps!

Al
 
Gary mentioned that using 2 layers of parchment paper was like using butcher paper but haven't tried it yet.  I use foil which has helped me get it more tender but it does catch a lot of moisture.
 
Last edited:
I'm with Al. I usually only wrap if I'm in a time crunch. Unless I'm experimenting my normal way of cooking is I usually stick a probe as soon as it goes in(kinda looked down on by some but I look at it as being no different than injecting) and normally don't open the lid again until it's time to start probing for tenderness. I just keep the thin smoke flowing and enjoy the ride.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky