Butcher Paper Wrap
Wrapping meat in pink/peach uncoated butcher paper during cooking to push through the stall while preserving bark texture better than foil.
Butcher paper wrapping has become the standard method for wrapping brisket in Texas BBQ, preferred over aluminum foil by most serious pitmasters. The paper creates a semi-permeable barrier that reduces evaporative cooling (pushing through the stall) while allowing some moisture to escape (preserving bark).
The Right Paper: Use pink or peach unwaxed, uncoated butcher paper. NOT freezer paper (which has a plastic coating), NOT waxed paper, and NOT white butcher paper (which may have bleaching chemicals). Pink butcher paper is food-safe, heat-resistant, and breathable.
How to Wrap: 1. Tear off a piece about 4 feet long 2. Place the brisket in the center, fat cap up 3. Fold the front edge over the brisket tightly 4. Fold in the sides 5. Roll the brisket over once, then fold the remaining edges in and roll again 6. The wrap should be snug but not crushing the bark
When to Wrap: I wrap at about 165°F internal, after the bark is set. You can check by touching — the bark should feel firm and dry, not tacky. If it still feels soft, wait another 30-45 minutes. Wrapping before the bark sets will dissolve it.
Why Paper Over Foil: - Paper lets the bark breathe. Steam can escape slowly, keeping the bark from getting soggy. - Foil traps all moisture, creating a braising environment that softens bark significantly. - Paper produces a noticeably better bark texture — still firm and crunchy vs. the softer, mushier bark you get with foil. - The trade-off: paper is slightly slower through the stall than foil.
Popular Brand: Most BBQ folks use the pink butcher paper from local restaurant supply stores or online. It runs about $15-25 for a 150-foot roll.