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, ...

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 ...

Nothing feeds a table full of family and friends like a whole smoked brisket. But wow, does that sound daunting. Slow-smoking a brisket feels like something you should leave to the pros. That’s ...

Cover the pan with parchment paper, then top it with aluminum foil. The parchment prevents the acidic tomato juice from ...