How, When and Why Wrap Brisket In Butcher Paper

Summer without BBQ is like cake without topping. If you are grilling or smoking for a while, then I am sure you know that BBQ can be done in several ways. I always try to do something unique in barbecuing. If you are thinking of doing the same, then try Texas Crutch.

People mostly avoid this recipe because they think wrapping the brisket and smoking it will be challenging, but it is not the case.

For those who have not wrapped beef brisket, this post will be beneficial. In this post, I am going to teach you “how to wrap a brisket in butcher paper,” so stay here.

What Does Butcher Paper Do When You Smoke The Meat?

Butcher paper is used to wrap and protect the meat during smoking. It keeps the meat from drying out and protects it from bacteria and moisture loss. You can employ it to create a barrier between hot and cold spots in a smoker, which helps prevent food from burning or undercooking.

You can buy butcher paper in rolls of varying sizes from most grocery stores. Generally, one roll will fit about a half-pound of meat. However, you can use up to three rolls if you are smoking large pieces of meat or if you plan on wrapping several pounds at once.

Wrapping your meat in butcher paper helps keep it moist while smoking. It allows excess moisture to escape through the sides but prevents condensation from forming between the layers of Paper. Moreover, it precludes your meat from getting wet or slimy as it cooks, which can lead to spoilage if you do not refrigerate it.

How To Wrap A Brisket In Butcher Paper?

Follow the steps below to wrap the brisket in the butcher without the mess. 

  • Step 1: You should prepare your meat first. It means taking it out of the fridge, letting it come to room temperature, and removing any visible fat or silver skin from the surface.
  • Step 2:Take the butcher paper and fold it in half. Then fold it into quarters.
  • Step 3: Place the brisket on top of the folded butcher paper, so it faces up. You must also ensure that the butcher paper is big enough for the brisket.
  • Step 4: Fold the butcher paper over the top of the brisket, making sure to keep it tight around all sides and corners. There should be a flap on each end where you can attach a string to close it off from the inside. If not, make a knot at each end of the butcher paper to keep it closed tightly around your brisket.
  • Step 5: After wrapping your brisket in butcher paper, place it in your smoker with some water inside for 1/2 to 1 hour, depending on how hot your smoker gets and how thick or thick you want your smoke ring to be for optimal results.
  • Step 6: Remove from the smoker and cool for about 20 minutes before placing back in the refrigerator for another 30 minutes until cold before slicing into thin slices against the grain. 

How Long Does It Take To Cook Brisket After Wrapping It?

Plan on cooking your brisket for about 10 hours if you wrap it. It also includes the time it takes to rest and then cook. If you are using a smoker with a drip tray, then you must check that it is at about 250 degrees F (120 C) before starting to cook the meat. Too much heat will burn the meat before it is cooked.

How Long Does Meat Wrap In Butcher Paper Last In The Fridge

The meat will stay fresh for about five days when wrapped in butcher paper. If you wrap the meat in plastic and then store it in a freezer bag, it will last up to 2 weeks. Freeze your meat in individual portions by placing butcher paper between each piece if you wish to keep it fresh for longer than a few days. When you are ready to cook your meal, you can thaw out one piece at a time so that it can cook quickly.

Should I Wrap Brisket Halfway Through Smoking?

Brisket is a tough meat cut that you have to cook slowly over low heat to tenderize the meat’s collagen. When cooking a brisket, it is best to wrap the meat halfway through the process. It will help ensure that your brisket is fully cooked and ready to be served. 

Wrapping it halfway through the cooking process will ensure that your brisket is cooked evenly throughout, resulting in an evenly cooked piece of meat. The result should be a moist, tender brisket with an enhanced flavor profile.

When To Wrap Brisket In Paper?

The right time to wrap the beef brisket in the paper is when the meat has reached 190°F to 205°F temperature (the temperature to wrap brisket). It is important to cook the meat without overcooking it. When wrapping brisket in Paper, you should use heavy-duty foil or parchment paper.

Paper towels will tear and cause your meat to fall apart when wrapped. You must also use a substantial piece of butcher paper so that your brisket will fit into the package without falling out. You should never reuse your foil or Paper after using it once to wrap your brisket because it will no longer stick properly.


Can You Wrap A Brisket Too Early?

The short answer is yes. Brisket is one of the most challenging cuts to cook well because it is tricky to get right. You can wrap a brisket too early, but it is easier after the point of doneness has been reached. 

You are likely to have some failed brisket recipes in your repertoire. The same applies to wrapping a brisket. Unless you wait until it reaches the point of doneness, you will always get a fantastic result if you wrap it too early.

Alternatives To Butcher Paper For Wrapping Brisket

Aluminum foil is an excellent alternative to butcher paper for wrapping brisket. It is sturdy, flexible, and easy to clean. You can use aluminum foil to wrap the beef brisket differently, but I will not recommend it if you make many briskets at once. 

Aluminum foil is suitable when wrapping individual portions of meat or small pieces to fit into the foil without overlapping each other. This method will prevent the meat from drying out while it sits on the countertop or in a refrigerator before serving. 

You can do this by cutting off a sheet of aluminum foil and folding it into an envelope shape that is large enough to cover your entire brisket (about 14″ x 12″). Place your wrapped beef brisket into another piece of aluminum foil and seal them together with another layer of foil. It will prevent air from penetrating your meat during storage or transport.

Should I Increase Temp After Wrapping Brisket?

For the best results, you should increase the temperature of your smoker to 275°F before placing the wrapped brisket in the smoker. After wrapping the brisket, you may want to increase the temperature of your smoker to 325°F for a total cook time of about 2 hours.

You can also wrap your brisket in aluminum foil and put it in a cooler with ice packs. As a result, it will not dry out during storage and remain moist while protected from bacteria.

How To Unwrap Brisket After Stall?

There are two ways to unwrap the brisket: 

  • Start with a sharp knife and cut off the plastic.
  • Cut around the edges of the plastic with a utility knife. Both methods work well, but you will not have trouble doing it right.

You should begin by scoring along one side of the brisket (the side facing down when you finish). Ensure that your knife is sharp. Use a new one if necessary. Cut the plastic along the scored line with your knife. The scoring should help you cut through it fairly easily, as there is less resistance than if you just cut straight through. 

Once you have made several cuts in this way all around your brisket, which is now lying on its side, simply pull up slightly to start unwrapping it. If needed, run around inside your brisket with a butter knife until it comes free from its wrapping material. It may take some time, so be patient.

Does Butcher Paper Prevent The Smoke From Penetrating In?

Butcher paper is a great way to keep meat and other foods fresh. While butcher paper can help keep your food fresher for longer, one thing you might want to know about the material: does it stop smoke from penetrating? The answer is yes.

Butcher paper is made with fibers that are less porous than regular Paper. It has a waxy coating on one side that helps prevent it from absorbing moisture, which keeps odors in and smoke out. But as with anything else, this is not enough to prevent the smoke from entering, making it ideal for BBQ.

What Are The Benefits Of Wrapping Brisket In Butcher Paper For Cooking?

Wrapping brisket in butcher paper is a great way to bring out the beefy flavors and make your meal more impressive. Following are some benefits of wrapping your brisket in butcher paper for cooking.

Prevents The Meat From Drying Out: Butcher paper allows air to flow, keeping the meat moist and tender. Without it, the moisture would be trapped inside the meat, which can lead to spoilage or, even worse, drying out.

Prevents splattering: Butcher paper helps prevent splatters by preventing fat and juices from leaking out during cooking. The butcher paper also acts as a barrier between heat and moisture, keeping your food warm while cooking inside.

Protects against bacteria growth: Butcher paper is porous and allows bacteria to grow on its surface. Wrapping your brisket in butcher paper can help prevent this if you are worried about bacterial growth on your meat.


What Are The Drawbacks Of Wrapping Brisket In Butcher Paper For Cooking?

Wrapping meat in butcher paper while cooking can be a great way to keep your food moist. But there are some drawbacks to wrapping brisket in butcher paper for cooking. Since the butcher paper gets hot and releases steam, the brisket will be harder to cook. 

Your wrapping material ends up tearing or creating an uneven surface when you try to remove the brisket from the pan or cutting board. Therefore, it can cause your brisket to dry if you do not wrap it properly. To avoid this, you should wrap the brisket as soon as you put it into the oven before it even starts cooking. 

Apart from that, the butcher paper might stick to the brisket when you take it out of the oven. When cooking for a long time, it is helpful to pull up one side of your wrap and then use tongs or a spoon to loosen up any remaining pieces.

Wrap Or No-Wrap Brisket

When you cook brisket, you must decide whether to wrap it in butcher paper or leave it exposed. There are pros and cons to both. The primary advantage of wrapping brisket is that it keeps the meat sealed tightly, protecting it from drying out during cooking. Due to the moisture trapped inside the package, your brisket can also cook more slowly.

The main drawback to wrapping is that the Paper will alter your meat’s flavor slightly because it absorbs some of its juices. It is handy if you slice your meat anyway (like for sandwiches) or if you are going to eat it as-is with some sauce.

There is also a possibility that wrapping may inhibit some of the smoke flavors from permeating into your brisket. But this does not happen when you wrap brisket, usually only when there is little fat on the outside of the meat. It is not worth worrying about if you do not want precise results from your cooking process.

Final Words

Butcher paper is a choice that you should opt for. It has several benefits, and it is pretty easy to work with. It is one of the reasons why this Paper has gained popularity. So if you are planning to wrap your brisket, then go ahead and pick butcher paper from the market and follow what I suggest in this article.

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