Can You Wrap Brisket in Parchment Paper?

Out of aluminum foil and butcher paper? Here’s all you need to know about wrapping brisket with parchment paper.

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You all know it, brisket is the crown jewel of the smoker. And let me tell you, any pitmaster worth their salt knows that wrapping your brisket during the cook can make all the difference between a moist, tender piece of meat that leaves everyone at the table singing and a dry and tough one that gets left over.

Now, some folks out there swear by foil, while others are true believers in the power of butcher paper. But let’s say you’re all set to fire up that smoker and realize you’re fresh out of both. You start rummaging through your kitchen cabinets and all you find is a roll of good old parchment paper.

Can this kitchen staple save the day or ruin the cook?

Listen up, folks, let me be clear: parchment paper should not be your first choice when it comes to wrapping brisket. But, if it’s the only option you have, it can still do the trick. It’s heat-resistant, non-stick, and commonly used in baking, which means it’s good enough for wrapping meat in a smoker. However, you shouldn’t expect your brisket to turn out the same as when using butcher paper.

Brisket wrapped with butcher paper just tastes downright amazing. The reason for this is that butcher paper helps to keep the meat moist while trapping the heat in, and all without ruining the bark. Alas, parchment paper doesn’t quite perform as well in this regard.

Don’t get me wrong, y’all. Parchment paper can still allow *some* steam to escape, which prevents your meat from getting too moist or soggy. And unlike butcher paper, it won’t stick to the meat, which can be a common issue when unwrapping brisket after cooking.

However, I’ve got to tell y’all, speaking from experience, parchment paper can sometimes lock in a little too much moisture, ruining the crispiness of the bark on your brisket. But hey, if you’re in a bind and parchment paper is all you’ve got, it can still be a pretty darn good option.

Just remember, it won’t produce that perfect brisket like butcher paper does. So if it ain’t too early or late, consider if a trip to town isn’t the better option.

The Difference Between Butcher And Parchment Paper

Parchment paper and butcher paper are two common materials used in cooking, particularly in the realm of barbecue. While they may look similar, they have some key differences that can affect the outcome of a cook.

Now, I ain’t no paper expert, but I’ve smoked a brisket or two in my time. And I reckon the biggest difference between the two is their porosity.

Butcher paper is more porous than parchment paper, meaning it allows more air and moisture to pass through it. This can be beneficial when smoking brisket because it allows the meat to breathe and develop a flavorful bark. Parchment paper is less porous, which can lead to excess moisture getting trapped, worsening the final product’s texture.

The chemical makeup is also different. Butcher paper is typically made from kraft pulp, while parchment paper is made by treating paper with sulfuric acid to give it its non-stick properties. I doubt it will make much difference in the final flavor of your brisket, but it is a difference worth noting nevertheless.

By Sammy Steen

Sammy, Barbehow's editor, is a die-hard carnivore, barbecue whisperer, and self-proclaimed master of the grill.

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