Butcher paper Brisket

[Meat Man]

Fired up the 4 star at the shop yesterday, and decided to give the butcher paper brisket a try. This was a classic first attempt fail, choice packer, non injected and the leanest one I could find. Cooked at 250, wrapped at 145, pulled when probed tender which was 206 on this brisket. Didn't rest it long enought only 20 mins. Tender, but dry as a boot. I think there are a few steps in this cooking method that are different than what I normally do. Any ideas?

 

[TrickyDick]

I'm no expert, but that bark looks fantastic!
I prefer injecting in my limited experience. I prefer a water pan in the smoker. Seems to help, but too many variables in my limited brisket cooks to be sure that it helps. It probably helps regulate the temp to keep it more constant. In last cook I sprayed a few times with 50:50 apple juice and water after the first two hours of cooking. I think also that leaving a bit of the fat helps to retain moisture or at lest insulate the meat from temp swings.

 

[Big Poppa]

will just kkep cooking it looks like your cook was fine just a dry brisket...

 

[Darwin00537]

I have very little experience with brisket, I think I've cooked it a half dozen times. And I've also never done the butcher paper technique. So proceed with caution when reading the rest of this.

It looks to me like the butcher paper did nothing for you as far as "crutching". With all the liquid and oil in the pan in pic 3 it looks to me like you did not have the paper tight enough and leakproof enough. Check out the very bottom of this link:

The Smoker King » Wrapping a Brisket in Butcher Paper

You'll see there was no liquid that leaked out. I'd say give the paper one more try and wrap it up a bit tighter

 

[Meat Man]

Thanks for the suggestions, got a do over going today.

 

[Darwin00537]

Thanks for the suggestions, got a do over going today.

Awesome, let us know how it goes. I'm really interested to see if tightening up the paper makes a difference.