Cooking and resting a brisket in butcher paper, also known as the “Texas Crutch,” is a popular method used by pitmasters to help speed up the cooking process and keep the meat moist. The butcher paper allows the meat to breathe while still trapping in moisture, which can help to keep the brisket from drying out. This method can also help to create a more tender and flavorful final product. However, it’s best to experiment with both resting in butcher paper and not to see which yields the best results for your desired taste and texture.

Resting Your Brisket in Butcher Paper

After cooking a brisket, it’s important to let it rest for a period of time before slicing and serving. This allows the meat to reabsorb its juices, making it more tender and flavorful. The recommended time for resting a brisket can vary, but generally, it’s best to let it rest for at least 30 minutes and up to 2 hours, depending on the size of the brisket.

It’s important to keep in mind that the larger the brisket, the longer it will take to cool down and the longer it should rest. Also, if the brisket is wrapped in butcher paper or foil during the cooking process, it should be left wrapped during the resting period to help retain heat and moisture. To keep the brisket at the optimal temperature and moist, you can place it in a cooler with some towels or blanket on top.

It’s also important to note that if you slice the brisket too soon, the juices will run out and the meat will dry out quickly, so it’s best to be patient and let it rest properly.

When resting a brisket in butcher paper, it’s best to use a food-grade, unbleached butcher paper that is safe for use with meat. Some popular brands include Southern Champion, Georgia-Pacific, and SteakSaver. I’ve recently picked up this Pink Kraft paper from Amazon, because it was the cheapest and I wanted to give it a whirl. It’s all I use now. One roll will last most people a long time.

Pink Kraft Peach Butcher Paper

It’s important to note that there are two types of butcher paper available: uncoated and coated. Uncoated butcher paper is a more traditional option, which is generally considered to be safe for use with meat. Coated butcher paper, on the other hand, has a wax or a silicone coating on one side, which can create a barrier that keeps meat from breathing too much. It does allow some humidity and smoke in and out of the paper, which helps with the process. I prefer it to aluminum foil for brisket. It’s best to avoid using coated butcher paper when resting a brisket, as it can interfere with the cooking process and produce a less desirable final product.

What is Peach Paper

Peach paper, also known as peach butcher paper, is a type of butcher paper that is specifically designed for use with meats such as brisket. It is named for its characteristic peach color, which is said to help enhance the color of the meat, though I haven’t ever noticed a difference in color. Peach paper is a food-grade, uncoated butcher paper that is safe for use with meat.

Some pitmasters prefer to use peach paper because it is said to help create a better bark on the brisket, which is the flavorful crust that forms on the outside of the meat during cooking. Additionally, it is thought to help lock in the meat’s natural juices, resulting in a more tender and flavorful final product.

It’s important to note that this is a matter of preference. Other pitmasters may have different opinions on the use of peach paper. It’s best to experiment with both peach paper and uncoated white butcher paper to see which yields the best results for your desired taste and texture. Texas style is with peach paper though.

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