Best shortcut I found for wrapping brisket without the mess

I got tired of wrestling with butcher paper that tears or slides off during the stall. After ruining 3 briskets in a row with foil that steamed the bark soft, I tried using a double layer of unwaxed butcher paper with a tight tuck method. Last weekend I wrapped my 14 pound packer at 165 degrees using this trick and it came out with a perfect bark and zero leaks. It took me about 8 tries to get the fold just right, but now I can wrap in under 2 minutes. Anyone else found a weird wrap hack that actually saves time?

3 comments

3 Comments

sanchez.julia2d ago

Funny how the best solutions always come after a few disasters.

garcia.cameron2d ago

Oh man yes! I went through almost the same thing. After my 4th brisket where the foil turned the bark into soggy mush I switched to a double layer of pink butcher paper and started doing this fold where I tuck the ends under like a burrito before I roll it. Took me like 6 tries to get it right but now I can wrap a whole packer in under 90 seconds flat. The tight tuck keeps all the juices from leaking out onto my smoker too which is huge cause I was tired of cleaning that mess up.

flores.mark2d ago

and honestly I gave up on wrapping at all last summer. Started just letting my briskets run naked the whole cook and spritzing every hour with apple cider vinegar. Came out with a crust so crunchy it sounded like cracking glass when I sliced it.