These smoky legends prove sausage wraps and century-old mop sauces still rule the pits in true Texas barbecue fashion.

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

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

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

Although pitmasters have long tried to use up every bit of brisket trim, they’re now selling the pure, in-demand fat to ...

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 ...

Why Butcher Paper? One of the primary advantages of using butcher paper over other wrapping materials, like aluminum foil, is its breathability.

When asked about his choice of wrapping material, Byres said “The tables in the restaurant are covered with butcher paper so we had plenty of rolls of the stuff laying around.” ...