{"id":1676,"date":"2020-12-19T07:11:55","date_gmt":"2020-12-18T23:11:55","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=1676"},"modified":"2022-12-24T13:12:00","modified_gmt":"2022-12-24T05:12:00","slug":"what-should-i-wrap-my-brisket-in","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/what-should-i-wrap-my-brisket-in\/","title":{"rendered":"Should I Wrap My Brisket In Paper or Foil? (Plus We Compare 11 Different Papers)"},"content":{"rendered":"
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Wrapping your brisket is an important step in the smoking process because it helps the meat retain moisture, creates steam and helps the brisket push through the stall. Aluminium foil is the most common way of wrapping barbecue meat, but in recent years, pink butcher paper has become a popular trend. I wanted to find out which one is better, so I did some research. <\/p>\n\n\n\n
Wrapping brisket during the smoking process is important to retain moisture, create steam, and help the meat push through the “stall.” Aluminium foil and pink butcher paper are both commonly used for this purpose, but they have different effects on the finished product. Foil traps steam and can result in a softer bark and a “pot roasty” flavor, while butcher paper allows the meat to breathe, resulting in a firmer bark.<\/strong> While foil is more readily available and inexpensive, many BBQ enthusiasts prefer to use butcher paper for a better bark and flavor. It’s important to note that traditional butcher paper and kraft paper should not be used for wrapping brisket, and only food-grade pink\/peach butcher paper should be used.<\/p>\n\n\n\n
Key Points<\/h2>\n\n\n\n
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Wrapping brisket during the smoking process helps retain moisture and create steam<\/li>\n\n\n\n
Aluminium foil and pink butcher paper are both commonly used for wrapping barbecue meat<\/li>\n\n\n\n
Butcher paper allows meat to breathe, resulting in a firmer bark, while foil traps steam and can make the bark soggy<\/li>\n\n\n\n
Foil may also result in a “pot roasty” flavor<\/li>\n\n\n\n
Heavy-duty foil can be used to wrap brisket, with optional beef tallow added before wrapping<\/li>\n\n\n\n
Butcher paper should be wrapped around brisket in two layers, with optional beef tallow added and a thermometer probe inserted<\/li>\n\n\n\n
Butcher paper used for brisket is different from coated baking paper or parchment paper<\/li>\n\n\n\n
Kraft paper and traditional butcher paper should not be used for wrapping brisket<\/li>\n\n\n\n
Butcher paper is generally preferred over aluminium foil for wrapping brisket due to its ability to allow meat to breathe and resulting in a firmer bark.<\/li>\n<\/ul>\n\n\n\n
Pros And Cons<\/h2>\n\n\n\n
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Pros and cons of using aluminium foil and pink butcher paper for wrapping brisket:<\/p>\n\n\n\n
Wrapping Material<\/th>
Pros<\/th>
Cons<\/th><\/tr><\/thead>
Aluminium Foil<\/td>
Inexpensive and readily available<\/td>
Traps steam, resulting in a softer bark and potentially a “pot roasty” flavor<\/td><\/tr>
Pink Butcher Paper<\/td>
Allows meat to breathe, resulting in a firmer bark<\/td>
May be harder to find in stores<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
A Foil Wrapped Brisket vs Butcher Paper Comparison <\/h2>\n\n\n\n
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Wrapping<\/strong> <\/td>
Cost<\/strong><\/td>
Cooking Speed<\/strong><\/td>
Bark<\/strong><\/td>
Juiciness<\/strong> <\/td>
Taste<\/strong><\/td><\/tr>
Aluminium Foil<\/td>
Inexpensive <\/td>
5\/5<\/td>
2\/5<\/td>
5\/5<\/td>
Pot Roasty<\/td><\/tr>
Butcher Paper<\/td>
$20-$30<\/td>
4\/5<\/td>
4\/5<\/td>
4\/5<\/td>
Beefy<\/td><\/tr>
Unwrapped<\/td>
Free<\/td>
2\/5<\/td>
5\/5<\/td>
3\/5<\/td>
Very Smokey<\/td><\/tr><\/tbody><\/table>Aluminium foil and butcher paper comparison <\/figcaption><\/figure>\n\n\n\n
A Foil Wrapped Brisket <\/h2>\n\n\n\n
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Aluminium foil is the most common brisket wrapping because everyone has a role at home and it\u2019s inexpensive. Foil will prevent the brisket from drying out, however, it will soften the bark. Aaron Franklin describes the flavor of a foil wrapped brisket as \u2018pot roasty\u2019. Franklin prefers to use butcher paper, which he believes preserves the brisket\u2019s beefy flavor. <\/p>\n\n\n\n