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 ...

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, ...

TAMPA (BLOOM) – When it comes to achieving the perfect smoked meat, seasoned pitmasters know that butcher paper can be a game-changer. This traditional technique, with roots in Central Texas barbecue, ...

Chef Tim Clowers cooks a Texas-style beef brisket, dry-aged for 24 days with red wine! This low and slow smoked BBQ recipe features a unique aging process for maximum flavor.

The practice of smoking meats dates back centuries, but the use of butcher paper in this process is most closely associated with Central Texas barbecue. Influential pitmasters, such as Aaron Franklin ...