Brisket Wrapping

Big B

Has anyone used parchment paper instead of foil or butcher paper to wrap

The Cen-Tex Smoker

Yes. I know Cazzy has too. I never like to wrap in anything unless I have to.

Big B

Thanks big brisket this weekend and have never wrapped however just saw the Franklin video and got to thinking I might try. Don't have butcher paper but have some parchment

travisstrick

The Cen-Tex Smoker said:

Yes. I know Cazzy has too. I never like to wrap in anything unless I have too.

Wiser words have never been spoken. Except the final "too" should have read "to".

The Cen-Tex Smoker

Sorry dude, I misread that. I've never used parchment. Only butcher. You don't need to wrap unless you go over 275-300.

The Cen-Tex Smoker

Fixed it Travis. Thank you.

nolaegghead

I think Frankln BBQ has a hidden elevator that transports the brisket to a secret lair filled with PolyScience sous vide baths and vacuum sealers.  He buys good quality meat (most of the battle), injects the brisket with nano-marinade, vacuum seals it, sous vide to break down the connective tissue, then in a radio frequency bark fabricator, and finally elevated back into the red-neck giant propane-tank or whatever faux smoker the public sees, and presto: da bombe.  Then he shoots some secret DIY brisket learning video series to throw all the competition off the trail of the "real" process, and buys stock in butcher paper.  Brilliant.  Wish I thought of it. 

adlkrodgers

Hi Big B, I used a combo of parchment, then foil for years, but now I find for super moist meat, I use roasting bags. Just plop the meat in once in plateau range, add 1/2 cup appropriate liquid, twist bag closed (don't use any twist-tie so steam pressure can vent, and put back in the egg. Great way also to take finished brisket or butt to reheat.