Packer Brisket - Naked, Foil or Butcher Paper? Poll

[Missin44]

On a typical cook, full packer. Cast your vote...

[Troutman]

Somewhat of a loaded question. It really depends on conditions and timing. I voted butcher paper because I general hit a stall and want to power through it without completely losing bark. If I had my preference, I'd leave it naked but generally don't have the time.

[Hulagn1971]

Butcher paper. Cook mine hot and fast at 300 degrees.

[DWCowles]

I always take my to 175ish then wrapped in butcher paper. I don’t really think butcher paper is going to help you power through the stall that quick.

[Jon Solberg]

Cook 20 naked briskets then call me. We can take it from there. ; )

[EdF]

Which likely means you won't need the advice at that point!

[Jon Solberg]

EdF your right or at least we can have a conversation from a stand point of knowing what the cook is doing. I wrap. I don’t wrap. BUT I know how to cook a brisket. If you don’t have that starting point.... ; )

[EdF]

Jon Solberg I guess that's where I'm coming from: start with the basics, and establish a "ground zero". From there you can move in lots of different directions, but I feel you need that kind of basis to work from. Then you have a reference for learning.

[Jerod Broussard]

All three. Prefer naked.

[HorseDoctor]

All three can/will work. I prefer butcher paper. See Aaron Franklins YouTube comparison.

[texastweeter]

Foiled, unless its prime, then butcher paper. The lesser cuts benefit from the braise.

[CaptainMike]

Voted naked (pics upon request), but will use pink paper. Becoming a fan of QVQ.

[texastweeter]

hahahahaha pics upon request... gotta shave up first?

[CaptainMike]

texastweeter I figured you and Mudkat and HouseHomey might like that one.

[Mudkat]

I always smoke fully clothed and I always wear my prettiest sundress. Doh!

[UncleFester]

Voted foil... but I also run it naked occasionally as well. Haven't tried butcher paper myself

[Spinaker]

I like to go naked. But I will use foil in a crunch and always for the Faux Cambro. I don't like using the butcher paper, I always loose all of the au jus to the paper. A shame in my eyes.

[Huskee]

I agree, that jus is special drizzled back over the slices!

[Steve R.]

I really like how the bark turns out with the paper, but I feel your pain about the au jus. I literally just thought of this as I was typing, but next time I do a brisket in butcher paper I just might also cook a smal chuck roast with the same rub I use for the brisket, foil it, then have that au jus to drizzle on the brisket.

[Spinaker]

Throw in some of the trimmed fat too, Always good to have a contingency plan in place. Steve R.

[bardsleyque]

I foil mostly because I don't have a butcher paper dispenser (yet)

[Missin44]

I am a bit surprised paper is voted as high as it is, mainly I think due to its availability I suspect.

[Spinaker]

And you have the Aaron Franklin Factor.

[HorseDoctor]

What Spinaker said! "Monkey see, monkey do..." ! I do!