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, ...

Nobody really knows how the Texas Crutch came to be, or if it was even truly invented in Texas. It’s a barbecue term that simply means wrapping meat in aluminum foil to accelerate the cooking process ...

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 ...

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 ...