Smoking Brisket wrapped in Foil vs Butcher Paper - Brisket Series part 1 of 3

[@tommyvtexantrogden2682]

What an awesome collaboration !!! Loved the no-ego of Foil vs Paper - there is place/time for each and clearly you can't go wrong with either one. Can't wait to see more of these.

[@MeatChurchBBQ]

Agreed Tommyt! Thanks as always for your support!

[@jeremychristensen2218]

Opo

[@thefceUSMC]

For the foil method I open the foil for fifteen or twenty minutes before I let it rest. This lets the bark firm up.

[@Alex-fn6pz]

I love that after slicing, you see their urgency to bring the meat back together to prevent drying. Just a small move, but makes it so obvious that they care. Drives my family crazy sometimes 🤣, but once I finish a cook, nobody slices but me, and no one gets a slice that isn't fresh. Too much invested at that point, to let it dry out.

[@kandmtrip]

At 11:24 when Joe said the paper wrapped brisket had more smoke flavor, that was affirming for me because the close-up shot they did of the side-by-side slices definitely made it look like there was a bigger smoke ring on the paper brisket. Awesome video!

[@jasontanner359]

That's because the paper one takes longer too cook than with foil

[@bullpolizei]

Cooked brisket both ways, both tasted awesome, but honestly cooking in butcher paper always gave me better results with family and friends saying the same. However, if you're in a pinch, wrap that thing in foil and roll with it! Unless you completely screw it up, every brisket is a good brisket! Love the series!

[@MeatChurchBBQ]

Well said!

[@noeltaylor3594]

12:56 " . . .it's just one of those things, you're always learning". This should give us all hope. Here's a dude who owns his own spot and he admits that it's always a learning process. Awesome.

[@dusty1792]

Can't wait for all 3, most intrigued with part 2. LFG!

[@jonathanbelknap602]

The world needs Meato Bandito butcher paper in the online store!

[@mikebowerstv]

Great video! Both Zavala’s and Goldee’s are outstanding bbq joints. For those traveling to DFW to visit Meat Church I encourage you to put these joints on your itinerary.

[@mikebowerstv]

@Victor Garza it feels good to confess your sins to the Meat Church Congregation!!

[@allenshiflett]

Great vid, and the tip on wrapping in paper after foil, never thought of that!! I switched to paper to help with bark, which it does and I also noticed a little bit more smoke flavor being passed to the brisket. Would love to see this as a blind taste test. Thanks for showing this.

[@Alex-fn6pz]

I'd never seen the paper wrap during rest trick either. I'm intrigued now. It kinda makes sense though, the moisture is allowed to re-integrate, while also drawing air through the paper to reconstitute the bark, I would guess. I've cooked both unwrapped and foil, but tonight is my first paper wrap 🤞

[@joshmcdaniel5552]

Both methods looking damn good!!! Had pleasure of meeting Joe at the last class! Love the both of you!! Killer content as usual!

[@tarawilliams6375]

Awesome video! Can’t wait for the whole series! Also, PLEASE, PLEASE, PLEASE do a video on how you manage the fire in the new cooker and how much wood you go through for a cook!

[@perfectman3077]

You can also open up the foil for a bit when you start resting to limit the steaming and help firm up the bark.

[@rdonner28]

I REALLYiked this!!! Can't wait to continue watching the series!!!

[@jessem5427]

Zavala's representing!!! DFW is cheering you on brother!

[@1990westfalia]

It’s Sunday morning and I’m watching Meat Church Brisket challenge. If I was hungry for a brisket before watching, I am now! Thanks for answering some wonderful questions. Cheers for Minnesota, Skillet

[@stickburnersyndicate5593]

two thoughts: - as far as the paper one having more smoke flavor. when they poured the drippings over the briskets, there was FAR greater volume poured onto the paper brisket. that alone would explain the additional smoke flavor. those drippings are super-packed with smokiness. - a middle slice (just before the point begins) isn't a "lean" slice. if you want to test a lean slice. about the 3rd or 4th slice in from the tip of the flat is what you'd test

[@bobbilljim01]

My first brisket I played it safe with foil based on your recommendation and I came out a real hero and my burnt ends were sacrilegious. Thank you for your help!!! Now with a little more practice I will het after that paper

[@TheSleepyHunter]

I had always wrapped with paper but came across the foil boat method. Let it get to 165 fat side down then made the foil boat and turned the brisket fat side up. So far it had been the best brisket I've made. Fun to see you put together this series

[@otiskeithwatkins1679]

I've seen several paper vs foil but this was my favorite. And yeah, nice trailer.

[@MeatChurchBBQ]

Thanks Otis!

[@lloyd88ca98]

man... I am doing an overnight brisket cook/campout with my son... it is my first, and you guys have just made me have to rethink this lol... love this video!

[@chrisdroblyn]

Matt, love the twist in your channel by adding the extra content. Keep thinking outside the box bringing quality content and maintain the work/family balance.

[@bigmikesheeran]

This weekend I tried the Foil Boat method for the first time and really dug it. I think it's really the perfect marriage between butcher paper and foil.

[@bigmikesheeran]

@@MeatChurchBBQ I did not know that. I’m going to try that next time.

[@or9481]

Love seeing the innovating with brisket. Yes.

[@zachlambrinon]

Great video and great tips. Good production. Nice camera work and thanks for wearing mics!

[@semperfione4644]

I love the honest reviews. This is how it's done!

[@scottp8475]

I've followed all your recipes, and they all turn out amazing! Thanks for sharing your knowledge

[@MeatChurchBBQ]

I really appreciate that Scott!!

[@allwoodsoutdoors6164]

Really enjoyed this video! Game changer tip on wrapping in paper after foil. Cannot wait to give it a try.

[@thebrandonbarnes_]

Meat Church is such a small world. This video hit home. I grew up in Grand Prairie and my grand parents lived on Dick Price Rd.

[@MeatChurchBBQ]

That’s crazy!

[@bobbarber1668]

I'm very thankful I found your channel. I learn so much. I started doing brisket last year. My first couple sucked azz. To the point I was disgusted. I spoke with my butcher and he gave me a tip about wrapping in paper. I did that and it was very good. I now wrap them this way. I lay down foil, then plastic wrap then unwaxed butcher paper. The paper is against the meat, the plastic wrap is a barrier that keeps all the moisture in and almost helps steam the meat and the foil is the heat intensifier. My briskets now come out amazing and my neighbors and friends keep begging me to make more.

[@baxtersoriginaltexas]

This is a great test of everything. Thanks guys for your time!

[@touchdownbrewery]

Great Video, beautiful briskets, appreciate the pointers along the way. Can't wait to try the cook in foil, wrap in paper trick.

[@kerryhatler1643]

I really appreciate the teaching style and love the on line store. I want the results but don't have time myself to experiment. Everything has been great!!!

[@rayaskew]

Awesome video, love the experimentation. Looking forward to #s 2 & 3.

[@marcoveronese2932]

Great video 👏👏!! I wish I lived in Texas so I could visit every one of you 😩! Greeting from Italy! 🇮🇹

[@sonnygirl8358]

hello and welcome. visit the USA anytime~!

[@MrMnmn911]

It's funny because as you guys were making final conclusions on the foil vs paper comparison I was thinking what would happen to the bark if you rested it in paper, after a foil cook. That was a great bonus tip from Joe. Thanks for showing this.

[@markgally731]

Great job and it's pretty cool that you had these guys share their method. First time on your channel and here to stay !!

[@rhodesvideos6328]

Awesome video!! I normally go with foil wrap on mine. Might have to try the rest in paper method next time!

[@billionaire33]

I love watching these videos.

[@thebutlerproject2535]

At our restaurant/icehouse we wrap in foil at 165/170 typically at around the 8hr mark, at 200-205 we pull and place in a cooler typically at the 12/13hr mark. We time it to be done at 10pm/11pm. We hold overnight in a cooler. We dont sell traditional bbq plates. However we do smoke in a big ol hickory with post oak at 225° fat side up Salt/Pepper/lil garlic. We use the brisket for sandwiches, grilled cheese, loaded fries and loaded mac n chz's. Our belief is the real magic happens during the overnight hot holding.

[@MeatChurchBBQ]

Yessir that is great insight. I love my Ole Hickory’s too. You can churn out a great brisket on them.

[@kevinbongard6772]

Give both a try......put foil on the bottom.....paper over the top....roll the edges up all the way around like a calzone.....best of both worlds.....saves the juices and let's the bark breathe One of the best brisket videos That new pit is a beast.....offsets are the king of briskets

[@ericshin6215]

I’m lucky enough to live down the street from Zavala’s. Id eat there every day if I could! Best stuff around. Great video gentlemen.

[@SeeFue]

6 of 1, half dozen of another. In mind I’m eating both and not complaining.

[@TheSmokeRing420]

Awesome video! Alot of new ideas for hybrid wrapping methods!!!

[@iowabassman4701]

Been doing Holy cow and Killer hogs TX rub for a little extra texture to the bark. Great combo on a brisket.

[@dane6k6]

That is great information. I made my first good brisket a few weeks ago. I followed your videos and for once my brisket came out so tender and moist. The true test was my family just couldn't stop eating it. Thanks for your tips

[@chrisberry3146]

That smoke is so blue I didn’t even see it. That smoker is Epic!!

[@MeatChurchBBQ]

She runs a clean fire!

[@arnoldmorales9189]

All I use on my bbq meats are Meat Church seasonings. My Wife bought me a set for Father's Day this year. Tried the Fajita,Holy Hog and Gospal on my Spare Ribs and they came out amazing. Love all your content bud and hope to meet you someday on one of your future classes.

[@MrNwlasaint]

It looked like the paper brisket had a better smoke ring when he cut them. Thanks for these vids. You guys go above and beyond.

[@MeatChurchBBQ]

Thanks Ken!

[@felipemata2960]

I use a foil boat with foil on the bottom and paper on top. Works good for me, would like to see your take

[@MeatChurchBBQ]

I learned that from Moe Cason in a joint class we hosted. Best of both worlds & a great method!

[@LiveFireCulinary]

Dude, you're crankin' out some serious material. Nice job!

[@brisketwizard8004]

Good to see you finally got a "REAL" offset stick burner!! Good video. Waiting on the next 2!

[@MeatChurchBBQ]

It’s my 4th offset. I have every type of smoker known to man. Thx for watching!

[@peppers6037]

Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)

[@paulbesse6123]

Would have loved to see the foil boat method compared against the other two as well. Great video overall!

[@NorthTexasBBQAddicts]

Joe is a great dude! This was another good one Matt!

[@cristiancifuentesesteban3518]

Desde Colombia sigo este canal los felicito excelente Brisket

[@dankelly]

Joe Zavala's brisket is fantastic. If you're ever in the DFW area, you should check out his place, simply Zavala's Barbeque.

[@MeatChurchBBQ]

Be sure to check out the video we drop next Thursday on this channel featuring Zavala’s.

[@86jtah]

Brisket and Main! Great address, even better vid

[@krisbabic89]

Dude, that smoker is awesome, what a nice addition. Great video, thanks for the content!

[@MeatChurchBBQ]

Thanks Kris!!

[@curtishering]

Awesome video, unbiased and spot on! Keep up the great videos!

[@raidersinthesky]

The Texas Monthly in 2021...Goldee's was ranked as the #1 BBQ Joint in Texas. Congrats Johnny

[@colesque]

Love the video! Thanks for the continued tips and tricks!

[@KrazyKajun602]

It's so nice you doing multiple ways of cooking them. I am cooking my first today and will try your method of 250. What about doing the last half in a open foil boat or foil pan?

[@TSpivey]

Thank you for this video, great Tip at the end!

[@sanchito75]

Excellent tips! Thank you for sharing the knowledge

[@Koonce953]

Helluva series. Super informative!

[@hepfarms9101]

Great video. Lots of good info for a novice like myself. Btw... we park our trailers next to one another in 'Hachie. I'd rather have your spot with the pad in the front.

[@russellerney2375]

Excellent information and comparison. Thank you.

[@victorrafa6540]

Love seeing different styles but all enjoying and making amazing food. Let’s get the rest of the world on this page :)

[@14gdwalker]

Love the meat church product.... chicken fried steak video made me make first purchase which was excellent. Now have bought all the rubs ect... my new brisket seasoning is now 2 parts pepper 1 part salt 1 Part holy gospel... created perfect bark....

[@rickpaul9858]

Made brisket this weekend with Holy Cow and Gospel. There were leftovers but they went into a nice chili!

[@MeatChurchBBQ]

Fantastic!

[@killemall-eg7lr]

Can you do a video on storing and reheating bbq so it don't turn out to be beef jerkey. Thanks love the channel

[@keithbilbrey3354]

Vacuum seal and then sous vide to reheat. I do a poor man’s version. I use a stock pot of boiling water to reheat. Doesn’t lose any moisture or flavor. Just submerge the packet and give 20-25 minutes to reheat.

[@nino2059able]

Great video, wonder how if would do with a foil boat on the with a butcher paper tent on top

[@nospamcl]

Thumbs Up x AWESOME Great vid, and into to the series Looking forward to seeing more!

[@MeatChurchBBQ]

Thanks Steve!

[@redxraider0613]

I've used foil many times, I tried paper and it is my new favorite. Ribs or brisket

[@Stratman5150]

Another great video! Thanks for the tips!

[@wolfigraz5791]

Great episode! Stuffed with so much information. Keep up the good work!!! 😊

[@gqsmoove]

I sometimes wrap in butcher paper and then wrap foil over it before I crank the heat up. Then take the foil off leaving the butcher paper on. No wrong way if we all make it to the finish line with great results.

[@thetattooedtrader9816]

Awesome and informative video guys. Hey can y’all do a smoked turkey legs video?

[@Dreadylock9170]

hi nice video real informative. i would like to know why is butcher paper pink can i just use white?

[@Kyle_Schroeder]

Looks great! Gonna be doing my first brisket in 2 weeks

[@devongardner2884]

Should have done the foil boat method. I personally like that. Best of both worlds.

[@frankmarcella7572]

I guessing no smoke penetrates foil, but does any smoke penetrate paper? If not, is there an advantage to using the smoker? Or can I use a convection oven?

[@Lukcv88]

Great experiment guys! Should try foil boat technique comparison. ;)

[@scottskinner577]

Thanks Guys. I'm officially back in church weekly 🤘 😎 🍺

[@great207]

I have to go to Texas soon and eat at all these great barbecue joints

[@SilentKiller-fx1qj]

Both of those look amazing

[@keithbilbrey3354]

My buddy Joe Zavala. Love me some Zavala’s BBQ

[@MeatChurchBBQ]

He’s a good one!

[@stevebrum3642]

Great vid gained some knowledge on this one. Hang some Irish Spring soap under that counter flies hate it.

[@GeneralRock114]

Great video!!! So, is it OK to insert a temperature probe in the point after wrapping the brisket in paper? If so, should I rest it with the hole in the paper, or wrap it again? Thanks.

[@christopherbaas1774]

Love this! Never did foil but now that I see that resting in paper tightens the bark up again I’m going to have to give it a try. I never mind saving a little time if it won’t compromise quality. Would have likes if they cut into the third brisket to compare the moisture but I’ll have to check for myself. Great video,thanks! Can’t wait for the next video.

[@marvlsp71]

I am curious to try a grill mat during the first 3 hours during crust formation....thoghts?

[@JonnyCapes713]

I've been going back and forth trying to see if I prefer the foil wrap or the butcher paper more, but NEVER thought of cooking in foil and resting in paper. Doing it!!!

[@KenAdams426]

With the foil was it shiny side in? Or does that not matter?

[@Z22-m5o]

Great video guys!

[@stojs4881]

What about foil boat, and foil boat hybrid with paper top cover?

[@mindobersaglia3374]

Really good Information on the cooking process.

[@MeatChurchBBQ]

Thank you sir!!

[@drillsgtlangdon]

The wrap test wasnt a true test. He pulled his at the stall and you continued until you had an IT of 203. Still, I have to say, both of them do look amazing! Side note; Even though it wasnt part of the competition here, his idea of wrapping in foil and rfinishing in paper is awesome! May have to give that a try. Thanks guys

[@anthonysilva4410]

I was hoping to see you taste test that 3rd one to see if it tasted any different. Probably be about the same as the foil but Im curious now. When I started a year ago I wrapped in foil because its what I had but I have since bought paper. But I might try the foil method again when Im doing just a flat so it doesnt dry out.

[@heathbooth609]

I did one of my first briskets with paper and dried the crap out of it. So I've been afraid of paper since then, but I've noticed that foil definitely does give a mushy bark.