You are currently viewing Smoking Brisket Using Butcher Paper Instead of Tinfoil- The Follow-up

Smoking Brisket Using Butcher Paper Instead of Tinfoil- The Follow-up

Smoking Brisket Using Butcher Paper Instead of Tinfoil- The Follow-up

Alright, I did it.  I smoked my first brisket using butcher paper instead of tinfoil.  The result was absolutely fantastic.  For me, using butcher paper was a game changer. I was honestly not sure what to expect. A few things that I noticed that were dramatically different from using tinfoil.

The bark stayed on the meat.  When I use tinfoil to wrap my meat, the bark that I create from the initial unwrapped smoking goes away.  Using butcher paper, the bark held up which really gave that nice texture that you are looking for when smoking.

The flavor was different.  When I wrap my meat in tinfoil, I keep some of the smoke flavor, but the meat becomes almost like a pot roast.  Not that it tastes bad, but you lose that BBQ vibe that you are going for.  The butcher paper kept the meat moist, but did not trap all of the steam in, so it gave the right amount of protection while keeping the meat from drying out.  The butcher paper really kept that BBQ smoked flavor.

For me, such a simple thing like switching to butcher paper is a game changer.  I can’t wait to try it on my pulled pork.

If anyone reading this has any smoking tips, please post a comment as I am always up for learning something new.

Leave a Reply