Hooey or not??? (Red Butcher Paper)

[Gary Michael]

I am fortunate enough to have access to reasonably priced CAB/Choice packers.Many do not need to foil to have consistently moist brisket end to end. If you start off w/ a poor cut or grass fed steer, I can see where one would choose to wrap or braise there brisket.

 

[Bob Correll]

bump, because I find it interesting about this 2009 discussion on using butcher paper to wrap briskets.

 

[Dustin Dorsey]

Interesting discussion to go back through. I'm definitely trying the butcher paper thing. I've gotten good results with foil and without. The brisket at Franklin is awesome. I've had great brisket at other joints that don't wrap at all.

When I foil I think foiling later is better and I typically think not adding liquid keeps it from getting mushy with the benefitof faster more even cooking. I think the paper might be what I'm looking for.