How To Wrap Brisket In Butcher Paper

Wrapping brisket in butcher paper is the classic Texas method for keeping bark intact while still helping the brisket push through the stall.

Unlike foil, which traps steam, butcher paper breathes just enough to keep the bark intact while still helping the brisket push through the stall.

This guide is part of my Ultimate Brisket Guide.

Butcher paper is unwaxed food-grade paper that comes in a long roll. If you can find 36-inch wide paper, grab some. Otherwise, use the 18-inch thick paper and overlap two pieces slightly to create a wider piece.

PRO TIP: Avoid waxed paper. It's not safe for smoking. 

The advantage of using butcher paper is that it allows the meat to still breathe, which means your bark will stay more intact, because it won’t steam off.

The disadvantage of using butcher paper is that it won’t retain as much moisture. Because the paper is breathable, it can allow more moisture to escape, especially in dry climates or at high altitude. If you need maximum moisture retention, foil may be a better option.

How To Wrap Brisket In Butcher Paper

• Overlap two sheets of long butcher paper on the counter
• Lay the brisket vertically on the paper
• Spritz + add tallow
• Fold a short end over the brisket
• Fold the sides in
• Roll it tight and tuck
• Return it to the smoker with the seam side down down so the wrap stays tight

In the above video, Arnis Robbins with Evie Maes BBQ in Lubbock, Texas, demonstrates how he wraps his briskets in butcher paper.

He sprays them with apple cider vinegar and drizzles on beef tallow, which is rendered brisket fat that he made from the trimmings.

The vinegar helps maintain a clean, tangy bark while the tallow adds richness and prevents the paper from sticking.

Arnis folds the short end of the paper over the meat. Then, he folds the sides in toward the center.

Finally, he wraps the long end of the paper over the brisket, securing it tightly and tucks the end piece under the paper so it remains fat side down on the pit.

Pros and Cons of Using Butcher Paper

Butcher Paper Pros

• Preserves bark texture
• Allows smoke to continue penetrating
• More classic Texas-style results

Butcher Paper Cons

• Doesn’t retain as much moisture as foil
• Not ideal for dry climates or high elevation cooks
• Easier to tear if the brisket has sharp edges

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