Brisket is one of the most deliciously difficult cuts of beef a grill or pit master can take on, but just because it's difficult doesn't mean you can't keep improving. An important step in taking your ...

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, ...

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 ...

SEGUIN – Get fired up about a pink piece of paper because it will change your grilling game. If you have ever wondered why your barbecue comes wrapped in paper, then this tip from the pit will leave ...

The first brisket Matt Horn ever made was untrimmed and cooked too hot and too fast. But Horn, now the acclaimed chef-owner of Oakland’s Horn Barbecue, was determined to get the tough, fibrous cut ...

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 ...

Testing brisket smoked in foil versus butcher paper for best barbecue results. How a DNA test solved a medical mystery – and ...