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, ...

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 ...

CASSELBERRY, Fla. — If you melt over gooey cheese and you enjoy sliced, tender brisket, your knees are about to buckle. Chef Alexander Diaz owns Alex's Fresh Kitchen and he is praising his Brisket Mac ...

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 ...

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 ...