Butcher Paper Brisket Grillinfools Recipes

AARON FRANKLIN'S BUTCHER PAPER BRISKET - KETO - LCHF

Steps:

• Sprinkle the brisket on both sides with salt and pepper. Combine the Worcestershire sauce and water in a mister. Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use oak wood chips, chunks or logs and keep up a good level of smoke. The smoker is ready when the temperature is between 275 and 300. If you have a pellet smoker then use oak pellets, water pan and set the temperature to 250. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.
• Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read 165. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer. Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200F degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185 but preferably as high as 203.

PERFECT SMOKED BRISKET

Steps:

• Remove any silver skin or excess fat from the flat end of the muscle. Trim down the large portion of fat that looks like a crescent shape. Trim any excessive or loose meat and fat from the point of the meat. See notes
• Square the edges so the meat cooks more evenly. Flip the brisket over and trim the top fat cap to about 1/4" thickness. In a mixing bowl mix the rub. Spread over the brisket.
• Preheat your smoker to 225 degrees F using super smoke and your favorite chips. Place the brisket on the smoker with the pointed end facing your main heat source. Close the lid and smoke until 165 degrees F , about 8-9 hours
• On a large work surface, roll out a big piece of peach butcher paper and center your brisket in the middle. Spray with apple juice. Wrap the brisket Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
• Close the lid on the smoker and, maintaining 225 degrees F, until the internal temperature of the brisket reaches 205 degrees F in the thickest part of the meat (takes anywhere from 3-4 hours).
• Remove the brisket to a large cutting board and allow to rest for 2 hours before slicing. This is absolutely necessary and cannot be skipped in brisket smoking.

BUTCHER PAPER BRISKET

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

BUTCHER PAPER BRISKET | GRILLINFOOLS

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