Paper Q please.

[Pete Watt Scottish Border]

After getting the brisket cooked with the 2nd period in the butcher's paper should the paper be removed before the foil wrap goes on?

TIA

Pete

 

[Timothy F. Lewis]

Yes

 

[TimA]

I don’t know why you would wrap in paper, remove paper and wrap in foil. Or am I missing a technique?

 

[BFletcher]

I didn't know that was a thing, either . But I never claimed to be an expert on any of this. I wrap in butcher paper once the bark is set to my liking and it stays in paper swaddled in a towel when it goes into the holding cooler.

 

[ChuckO]

I didn't know that was a thing, either . But I never claimed to be an expert on any of this. I wrap in butcher paper once the bark is set to my liking and it stays in paper swaddled in a towel when it goes into the holding cooler.

If I’m going to crutch, I do so in butcher paper. But when I pull it, I rest it in foil. I have to be honest, I’m a fan of not crutching, but my best cooks were crutched in butcher paper.

 

[Pete Watt Scottish Border]

The reason I ask is I tried it in the paper than wrapped the whole thing in foil for the 2nd part of the cook and lost a lot of juices to the paper absorbing them.

 

[Lew Newby]

The reason I ask is I tried it in the paper than wrapped the whole thing in foil for the 2nd part of the cook and lost a lot of juices to the paper absorbing them.

If you want to retain the juices you wrap in foil (no paper) once the bark is set. I add another layer of fgoil before I put it in the cooler to rest.

 

[ChuckO]

The reason I ask is I tried it in the paper than wrapped the whole thing in foil for the 2nd part of the cook and lost a lot of juices to the paper absorbing them.

Foil is probably your best choice if juice is what you want. Smoking in paper is simply to allow more smoke to have access to the meat, yet speed up the stall because of the braise affect of wrapping