When smoking meats, specifically brisket, the technique of wrapping may have an impact on what is cooked. A popular method is to wrap brisket with butcher paper. This method has gained popularity in the eyes of BBQ enthusiasts due to its ability to achieve an ideal balance between the retention of moisture and the bark formation. In this article we will look at the process of wrapping the brisket with butcher paper as well as the advantages of this type of material and where to purchase butcher  paper to use for your next BBQ venture.

Why Use Butcher Paper?

Butcher paper, particularly pink or peach butcher papers is made specifically for use with meat, and is more air-tight in comparison to aluminum foil. The breathability lets steam escape but it also retains moisture, which aids in maintaining the brisket's texture and flavor. The paper assists in forming beautiful outer bark which is vital to give that smokey, delicious flavor that barbecue lovers love.

The Benefits of Wrapping in Butcher Paper

1. Moisture Control: As opposed to foils and butcher paper, butcher paper allows humidity to go away, thus preventing the brisket from becoming wet. This is essential to get the perfect bark texture.
2. Flavor Retention Paper does not give off any unpleasant flavors, allowing the original smokey taste of the Brisket to shine through.
3. The management of temperature by wrapping it in butcher paper can aid in regulating the temperature of the cook which allows the brisket cook evenly and without drying out.

How to Wrap a Brisket in Butcher Paper

Once we've figured out the benefits, let's get into the process of wrapping the brisket with butcher paper in a way that is effective.

Prepare Your Brisket

Before wrapping, be sure your brisket has been well-seasoned and has been smoking for a long time. Typically, you'll like to wrap your Brisket once it has reached an internal temperature of 160degF-170degF. This usually happens when the meat reaches what is known as the "stall," where the temperature reaches a plateau because of the evaporation of moisture.

Choose the Right Butcher Paper

If you're looking for butcher papers, make sure it's food-grade and not waxed. The most suitable choices are pink or peach butcher papers, since they are especially made to smoke meats. You can buy butcher paper from a variety of sources, however for the convenience and savings you should consider the deli paper.

Lay Out the Butcher Paper

Cut out a large piece of butcher paper about 3 to 4 feet long. Spread it out on a surface that is clean, making sure that it is shiny on one side (if there is any) is facing downwards. This is crucial as it prevents the water from getting into.

Position the Brisket

Place the brisket in middle of the butcher paper. Make sure that the largest part of the brisket towards the center of the butcher paper. This will ensure evenly cooked and even heat distribution.

Wrap the Brisket

1. Make the sides fold: Begin in folding sides and butcher paper on top of Brisket. Make sure you fold it tight to keep the moisture inside while allowing circulation of air.
2. Tuck and roll: Then put the ends of the paper under the brisket, then make sure to roll it with a firm grip. The aim is to make an elongated package that can keep the juices in while still allowing for airflow.
3. Secure the Wrap: If necessary you need to secure the wrap, use butcher's twine to secure the package, or just lay it seam-side down on the cooking surface.

Return to the Smoker

After wrapping, put the brisket in the smoker. Cook until it has reached an internal temperature that is between the 195-205degF mark. This is the perfect temperature for brisket that is tender and sliceable.

What to Do After Wrapping

When the brisket is at the temperature desired, remove it from the grill and allow it to sit for 30 minutes to 1 hour. This time of rest lets the juices spread throughout the meat, giving the meat is moist and tasty.

Where Can I Buy Butcher Paper?

If you're looking to purchase butcher paper there are a variety of options available. Butcher paper can be found in local stores for groceries or specialty stores for cooking, or online stores. If you want a dependable and top-quality product, go to the deli paper. You can discover a variety of butcher papers at bargain costs. This makes it simple and affordable to purchase supplies in time for your next BBQ gathering.

What You'll Need

For wrapping your brisket in the correct way ensure that you have the following supplies ready:

• Brisket that has been cooked completely (usually 6-12 hours in smoke)
• Butcher paper (unwaxed food-grade colored pink, or peach)
• Meat thermometer for meat
• An extensive cutting area
• Cutlery or sharp blade (to slice the sheet of paper)

Be sure that the butcher paper is at a minimum of 24 inches in width to wrap a brisket of the proper size.

Conclusion

Wrapping briskets using butcher's parchment is a tried and true technique that improves the flavor, texture, and also retains moisture. This technique achieves a perfect balance and allows the brisket create a tasty bark, while making sure that the meat stays juicy. Following the steps described above, you will be able to master the art of wrapping the brisket with butcher paper to elevate your barbecue game.

Do not forget to look around for the best places to purchase butcher paper to satisfy all your smoking requirements. For ease of use and bargains Thedelipaper is the best source for all kinds of butcher paper. This will ensure you have the top items available to enjoy your barbecue.