BUTCHER PAPER BRISKET | GRILLINFOOLS

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Butcher Paper Brisket | GrillinFools image

Brisket, simply seasoned with salt and black pepper, spritzed with Andria's and wrapped in peach butcher paper

Provided by @MakeItYours

Number Of Ingredients 6

One 12-14 lb Beef Brisket
Kosher salt
Coarse ground black pepper
Andria's Steak Sauce (sub Worcestershire but Andria's is highly desired)
Peach/Pink Butcher Paper (you could substitute white butcher paper but I'm following Mr. Franklin on this-just be sure the paper you select is not coated with anything)
Oak wood chunks (I did not have access to Texas Post Oak, which is the preferred wood for brisket, but I did have oak chunks from Bob's Smokin Hardwoods which is the best smokewood on the planet, hands down)

Steps:

  • Trim the brisket of the hard fat
  • Season with salt and pepper
  • Prepare the smoker for 325-350
  • Place the brisket on the grill
  • When the brisket hits 160-175, lay on a couple layers of butcher paper and spritz
  • Wrap the brisket in the paper and place back on the grill
  • Once the brisket hits 203, remove from heat, wrap in a towel and put in a microwave or unlit oven for at least an hour and up to 3 hours
  • Slice across the grain in long, thin strips
  • Serve

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