Surely no one is unaware that butcher paper is also needed when making smoked brisket.
During the entire smoking process, when the center temperature of the meat reaches around 70 degrees, the brisket can be wrapped in butcher paper until the smoking is done.
By the way, there is one more crucial point: the brisket should still be wrapped in butcher paper during the resting period. Butcher paper has two advantages over aluminum foil. Firstly, it is porous and breathable, allowing steam to escape, otherwise the steam would make the crispy surface of the meat damp. Secondly, it can absorb excess fat and lock in the juices that seep out from the meat, ensuring that the meat remains tender and juicy.
