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

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 ...

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 … ...

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

Matt shares his love for Texas barbecue by smoking tender 44 Farms beef ribs over post oak for 10 hours at 250 degrees. He ...

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.

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 ...