There are a few things you should always remember when wrapping a brisket in butcher-paper. Keeping it wrapped will prevent smoke from coming out of your firebox and prevent evaporation. Another important consideration is whether to wrap the meat with the fat side up or down. Listed below are common mistakes people make when wrapping a brisket in butcher paper.
Keeping meat wrapped prevents smoke from coming from your firebox
Wrapping meat in foil helps keep the moisture in while preventing smoke from coming out of your firebox. To begin with, you may want to smoke the meat without any foil, but you may want to wrap it once the meat begins to take on a smoke flavor.
Keeping meat wrapped prevents evaporation
Keeping meat wrapped to keep it moist is essential. If you wrap it tightly, it will retain its moisture longer. But not all butcher paper is suitable for this purpose. There are some varieties that are coated with wax or a thin layer of polyethylene. The latter is a better option because it can hold less steam than foil and will not turn the bark soggy. However, some people choose not to wrap meat at all due to taste considerations.
Another way to preserve the freshness of meat is by removing excess air. Most meat that is packaged for market is not designed for long-term storage, but rather for immediate consumption. You should discard the packaging if you plan to freeze the meat. Before freezing it, make sure that you trim off the bones and other parts of the meat that you don’t want to use.
Keeping meat fat side up or down
Whether to cook your brisket with the fat side up or down is a matter of personal preference. Some cooks believe the meat is best cooked with the fat side up because the fat acts as an insulator against the heat. This method is ideal for smokers that send heat in from the top, but make sure to check the meat halfway through cooking to make sure it doesn’t dry out.
Flipping the brisket halfway through the smoking process is another good practice. Doing so allows the meat’s juices to settle and retain moisture. It also prevents the meat from sticking to the rack. Otherwise, the meat may tear, which will result in juice loss and a tacky appearance.
Using butcher paper is better than using foil, which can pack in moisture. It also protects the meat from too much smoke. So, if you want to smoke your brisket with the bark still intact, keep the fat side up.
Wrapping a brisket in butcher papers should be done with care and attention. Make sure that the butcher paper fits tightly against the brisket. Too loose paper will let moisture escape and cause the meat to stall.
Before wrapping a brisket in buttler paper, flip it over one last time to check for air pockets. Then, fold the butcher paper over the brisket, making sure to fold the edges of the butcher paper over the meat.
Keeping the meat fat side up or down depends on your personal preference. If you like a fatty brisket, you may want to place some fat trimmings on the fat side. You can also add beans underneath the meat for additional flavor.
When wrapping a brisket, it is important to keep the fat side up, since this keeps the meat moist and prevents the fat from washing away during cooking. The fat can wash away the seasonings, which can cause the brisket to dry out. The fat also stains the paper, so it is best to wrap the brisket with butcher paper before smoking it.
It’s important to know the exact temperature of the meat you’re cooking. The brisket should be at least 150°F internal. Then, wrap it up in butcher paper in a large sheet. For smaller cuts, you might have to overlap two sheets of butcher paper.