![\"How](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/05\/How-to-Wrap-Brisket-in-Butcher-Paper.jpg\")
<\/figure>\n\n\nWhat You Need?<\/h2>\n\n\n\n
There isn’t much that you need for wrapping brisket.<\/p>\n\n\n\n
You will require two sheets of pink butcher paper. Each sheet should be four times longer than the width of your brisket.<\/p>\n\n\n\n
You can choose to estimate the width of the brisket or you can measure the brisket before it goes into the smoker.<\/p>\n\n\n\n
I would suggest taking measurements for your first time wrapping. This is important for larger cuts in particular<\/a>. After all, you want to make sure that you have enough paper to get the job done properly.<\/p>\n\n\n\n It is best to invest in high quality butcher paper to wrap briskets<\/a>. If the paper tears during or after wrapping brisket, then this allows the heat and steam to escape. This can cause the brisket to take longer to cook.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Before I show you how to wrap brisket in butcher paper, I want to tell you the most important thing about this process.<\/p>\n\n\n\n This is that the wrapping should be tight against the brisket. If it is loose in any way at all, then the moisture and steam can escape.<\/p>\n\n\n\n This causes the attention around the brisket to drop, causing the stall to set in<\/a> once again. Essentially, you will be back at square one.<\/p>\n\n\n\n Here are step by step instructions on how to wrap brisket in butcher paper:<\/p>\n\n\n\n Place one sheet of butcher paper on the worktable in front of you.<\/p>\n\n\n\n Take the other sheet and place it on top at around the middle point of the first sheet.<\/p>\n\n\n\n Place the brisket fat side up on the sheet about a foot away from the bottom.<\/p>\n\n\n\n Take the bottom of the paper and fold over the brisket. Make sure that it creates a tight outline against the brisket.<\/p>\n\n\n\n Take the left corner and fold it at an angle over the brisket.<\/p>\n\n\n\n Repeat this process with the other side.<\/p>\n\n\n\n The outline of the brisket should be clear with each fold.<\/p>\n\n\n\n Roll the whole brisket over.<\/p>\n\n\n\n Fold each of the sides over at an angle again.<\/p>\n\n\n\n There will be some length of the sheet left over on the top.<\/p>\n\n\n\n Fold this in half so that it increases in thickness.<\/p>\n\n\n\n Then, roll the brisket over once more so that this folded section is under the brisket.<\/p>\n\n\n\n Place the brisket back in the smoker to continue the cooking process.<\/p>\n\n\n\n This is a decision that you will need to make.<\/p>\n\n\n\n Some people like to start the wrapping process just when the stall sets in. This tends to happen when the internal temperature of the brisket registers around 150 to 160 degrees F.<\/p>\n\n\n\n Other people like to wait to determine if the stall has taken hold. So, when the temperature hits around 150 F, check the temperature in 30 minutes to an hour.<\/p>\n\n\n\n If the internal temp hasn’t gone up or has only risen by a few degrees, then it is time to wrap the meat.<\/p>\n\n\n\n In some cases, it can be helpful to wait for a little while so that the brisket has time to take on more smoke flavor. Once the wrapped brisket goes back in the smoker, less smoke flavor tends to get in.<\/p>\n\n\n\n Of course, you may want to know at what time you should start checking on the brisket to see if it needs to be wrapped.<\/p>\n\n\n\n Well, this can be difficult to time. However, on average, the stall sets in around two-thirds of the smoking process.<\/p>\n\n\n\n And, at a smoking temperature of 225 F, brisket can take around 1.5 to 2 hours to cook completely. If you are dealing with a 10lb brisket, this means that the stall will set in about 10 to 13.5 hours.<\/p>\n\n\n\n Remember to always follow the internal temperature so that you don’t go wrong, though.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n If you want to overcome the stall and speed up the internal temperature of the meat, then you should wrap brisket in butcher paper.<\/p>\n\n\n\n You should let it smoke until it reaches an internal temperature of 150 to 160 degrees F before bringing out the butcher paper.<\/p>\n\n\n\n Two layers of butcher paper should be enough for a cut of any size.<\/p>\n\n\n\n It is best to place the brisket facing fat side up on the butcher paper before wrapping it.<\/p>\n\n\n\n There you have it – everything that you need to know about wrapping brisket in butcher paper! Now that you are aware of the most important points, this process will be incredibly easy for you to figure out. Go ahead and try it out for yourself!<\/p>\n","protected":false},"excerpt":{"rendered":" The key to wrapping the brisket is to tightly fold the overlapping sheets of paper over and around the brisket. Like most people, I learned about this trick from Aaron Franklin. Although I was skeptical at first, testing out this method worked wonders for me. So, with some help of some pitmaster friends, I set […]<\/p>\n","protected":false},"author":2,"featured_media":7622,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/2627"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=2627"}],"version-history":[{"count":13,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/2627\/revisions"}],"predecessor-version":[{"id":7648,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/2627\/revisions\/7648"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/7622"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=2627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=2627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=2627"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=2627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"beef](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/05\/beef-braising-brisket.jpg\")
<\/figure><\/div>\n\n\n\nThe Key to Well Wrapped Brisket<\/h2>\n\n\n\n
How to Wrap Brisket?<\/h2>\n\n\n\n
Step 1<\/h3>\n\n\n\n
Step 2<\/h3>\n\n\n\n
Step 3<\/h3>\n\n\n\n
Step 4<\/h3>\n\n\n\n
Step 5<\/h3>\n\n\n\n
![\"Cooked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/05\/Cooked-Meat-on-Wooden-Chopping-Board.jpg\")
<\/figure><\/div>\n\n\n\nWhen Should You Wrap the Brisket?<\/h2>\n\n\n\n
Frequently Asked Questions<\/h2>\n\n\n\n
1. Should I Wrap My Brisket in Butcher Paper?<\/h3>\n\n\n\n
2. How Long Do You Smoke a Brisket Before You Wrap It in Butcher Paper?<\/h3>\n\n\n\n
3. How Many Layers of Butcher Paper Do I Need for Brisket?<\/h3>\n\n\n\n
4. Do You Wrap Brisket Fat Side Up or Down?<\/h3>\n\n\n\n
Wrapping It Up<\/h2>\n\n\n\n