Matt Pittman teams up with pitmasters Joe Zavala and Jonny White to compare foil and butcher paper wrapping for brisket. They ...

Wrapping meat in paper for smoking is a popular technique that'll help you achieve a tender, flavorful barbecue. You won't use it on every item that goes into the smoker, but it's especially ...

Most barbecue joints cook in one or two large batches. The briskets that are being served at 10:30 a.m. likely finished cooking hours earlier, but they’ve got to stay warm for service.

There are many techniques for cooking brisket, with two of the most common being spritzing and using a brisket wrap with ...

TAMPA (BLOOM) – When it comes to achieving the perfect smoked meat, seasoned pitmasters know that butcher paper can be a game-changer. This traditional technique, with roots in Central Texas … ...

Others are plastered with duct tape. A few might be wrapped in butcher paper. “Every Christmas present your father wrapped looked like 3 pounds of garlic sausage,” my mom said the other day.

Best Practices for Wrapping Meat in Paper When to Wrap: Timing matters. Typically, you should wrap when the meat hits around 150°F to 170°F. This is when the "stall" occurs—a period where the ...