Dustin Dorsey
TVWBB Hall of Fame
First Butcher Paper Brisket
Picked up a 12 pound choice packer from Sam's and rubbed with salt and pepper.
I cooked at 225-250 for about 15 or 16 hours. This one was stubborn. I've noticed that butcher paper tends to cause a 2nd stall unlike foil which gives you an immediate boost in the rising of internal temp. With butcher paper I lost about 2 degrees before the temp started rising again. The cook time was very similar to not foiling.
I wrapped at an internal temp of 165 which is earlier than I typically would wrap. I usually wrap because I need to shorten the cook. The crust was excellent but lighter in color than my typical meteorites.
I surprising had a lot of juices left in the wrapping which I didn't do a good job of capturing. I'll get that right next time. I unfortunately only got a 1 hour rest. I wonder if the brisket would have soaked this back up. I had guests coming though.
Sliced pics. This brisket tasted amazing. It was a little dry in the flat compared to a foil wrap. Maybe it's the brisket. The point was as always great to my Texan soul but I got no pics. I also cooked a fatty and smoked more sausage that I didn't get shots of. I have no idea why I sliced it this thick but it was fork tender.
I'm going to have to try this again maybe allowing for more time. I think the brisket would benefit from more rest. I probably need to wrap more tightly which is harder to do with the paper. This doesn't seem to have the benefit of speeding up the cook like foil, but it is great if you need to get the smoke off the brisket and set the color.
