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 common ...

He wraps his brisket in pink unlined butcher paper to let it rest after cooking. “The advantage of butcher paper over foil is that it breathes, holding the moistness in the meat, but without making ...

Matt Pittman teams up with pitmasters Joe Zavala and Jonny White to compare foil and butcher paper wrapping for brisket. They share expert tips and an unbiased taste test highlighting bark, moisture, ...

Nobody really knows how the Texas Crutch came to be, or if it was even truly invented in Texas. It’s a barbecue term that simply means wrapping meat in aluminum foil to accelerate the cooking process ...

There are plenty of ways to screw up a brisket, but when you get it right it’s a beautiful thing. If you’re smoking it at home, it’s not a terribly difficult process. Start by purchasing the right ...

TAMPA (BLOOM) – When it comes to achieving the perfect smoked meat, seasoned pitmasters know that butcher paper can be a game-changer. This traditional technique, with roots in Central Texas barbecue, ...

Today's Bill's Backyard BBQ is going to go slow and low when it comes to cooking.The smoker is out, the Brisket point is going in, and when said and done (approxametely 11-12 hours later) you will be ...

In the world of barbecue, there is perhaps no greater debate than the best way to cook brisket. Hot and fast vs. low and slow: It’s an argument with no right or wrong, just opinions — sort of like the ...