Do you use tape on butcher paper, or just wrap and use the weight of meat to hold it closed?
Do you use tape on butcher paper, or just wrap and use the weight of meat to hold it closed?
No need to use tape. Just wrap it tightly, crease the corners and then fold the corners under the bottom. Also place it fat side up when you put the wrapped brisket back on the grill.
I agree 100% with Brian. I go fat up after the wrap because the fat can get stuck to the paper fat down. The best video I've seen on wrapping was in that Franklin Masterclass. Unfortunately, that's expensive. He stresses trying to get the paper as tight as possible. Here's a picture of one of mine that I'm pretty proud of after watching that class:
There a lot of paper under the brisket this method so it will protect the bottom. He uses two overlapping sheets of 18 inch paper. I've got 24 inch but I did the overlap as well just because he does it. The overlap is about the length of the brisket.
You're wrap looks good too! I'm really jealous of that SRF brisket. I'll get one someday!