Paper For Smoking Brisket

Paper For Smoking Brisket – The pink paper is probably the most popular among barbecue enthusiasts. Or 1/2 cup of black pepper and 1/2 cup of kosher salt & throw in. When the meat reaches 170 degrees fahrenheit, remove it from the smoker and wrap it in tin foil or butcher paper. While there is nothing wrong with white paper, people prefer to avoid bleached.

However, you will still need to ensure that it is ‘food grade’ kraft paper. A simple rub for brisket is 1/2 cup coarse ground (16 mesh or butcher grind) fresh black pepper, 1/4 cup of kosher salt and a 1/4 cup of lawry’s seasoned salt. Wrapping brisket in butcher paper helps retain moisture and enhance flavor. Which butcher paper is best for brisket?

Paper For Smoking Brisket

For a true texas smoked brisket use an oak wood or pellet. After the brisket is wrapped, put back in the smoker. This seems to aid in keeping the brisket extra tender and juicy.

To smoke brisket, trim the fat off of the meat and season it thoroughly. You can pick up some hey grill hey peach butcher paper over at patio provisions today! Wrap in foil for a softer bark and more moisture;

Keep your smoker at a consistent temperature of 225℉ and monitor the internal temperature of the brisket using a probe thermometer. There are three main reasons for wrapping brisket. But between white and brown paper, brown paper is more commonly used.

Push your temperature probe through the wrap into the meat, and check the temperature every hour until the internal temperature gets to 200 degrees. #ad in this video, i’ll take you through my whole process of smoking a brisket, including wrapping in reynolds kitchens® butcher paper. Put the brisket back in the smoker until fully cooked.

Buy Pink Butcher BBQ Paper Roll (18 Inch x 225 Feet) Food Grade Peach