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.

[@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!!

[@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

[@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!

[@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 🤞

[@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

[@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.

[@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!

[@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!

[@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.

[@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

[@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

[@SeeFue]

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

[@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.

[@otiskeithwatkins1679]

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

[@MeatChurchBBQ]

Thanks Otis!

[@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.

[@joshmcdaniel5552]

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

[@jessem5427]

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

[@paulbesse6123]

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

[@rdonner28]

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

[@scottp8475]

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

[@MeatChurchBBQ]

I really appreciate that Scott!!

[@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!

[@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!

[@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.

[@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

[@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.

[@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.

[@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!!!

[@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)

[@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~!

[@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

[@dbz24]

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

[@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

[@twrecks9119]

I learned a valuable lesson this past weekend. Don't waste your time smoking a choice brisket. It passed the pull test, and the bend test. Nice and tender, but no good moisture, due to very little interstitial fat. I even injected wagyu tallow.

[@luphoxcastl]

What temp did you pull it at? It's possible the fat wasn't rendered fully. After all , that's the "juice".

[@kevindowner766]

Choice is just fine if you know what your doing.

[@danbradford55]

I did a "choice" brisket this past weekend too and it turned out perfect. I did however do a VERY slow cook and was a fanatic about cooking to 160F initial stage and 205F when it was pulled. Almost the entire cook was done around 190 degrees on a Traeger and it worked really well and I had NO problems.

[@NotJustBBQLLC]

Don’t give up so easy…

[@BadgerBarnes]

@@danbradford55 how long was that cook? at what temp did you bump it to get the 205 temp at the end?

[@zachlambrinon]

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

[@rayaskew]

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

[@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.

[@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.

[@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.

[@allwoodsoutdoors6164]

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

[@rhodesvideos6328]

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

[@semperfione4644]

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

[@or9481]

Love seeing the innovating with brisket. Yes.

[@MosesinC]

I just smoked a brisket with the holy cow and gospel this weekend... 0 leftovers.. now I need to make another after this video

[@gosman949]

so much for our boycotting brisket during the 4th to help drive down prices.

[@jeremyatkinson7458]

Same here! Raving reviews!

[@manemperorofmankind8119]

Please tell me you meant you burned the Bible to make brisket!

[@gosman949]

@Nick Kakid prices are going through the ceiling. They are blaming in on COVID-19, short supplies, short labor, and President Biden.

[@Lonbites]

@@gosman949 gas prices. Wood prices and now brisket prices. Oh man oh man 😩😩

[@baxtersoriginaltexas]

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

[@chrisberry3146]

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

[@MeatChurchBBQ]

She runs a clean fire!

[@rickpaul9858]

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

[@MeatChurchBBQ]

Fantastic!

[@redxraider0613]

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

[@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!!!

[@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!

[@LiveFireCulinary]

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

[@touchdownbrewery]

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

[@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.

[@billionaire33]

I love watching these videos.

[@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.

[@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 !!

[@iowabassman4701]

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

[@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

[@scottskinner577]

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

[@stevejohnson3993]

Picked up voodoo and the gospel at Buc-ees this past weekend!

[@MeatChurchBBQ]

Love it!

[@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!

[@devongardner2884]

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

[@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!

[@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.

[@TheSmokeRing420]

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

[@victorrafa6540]

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

[@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.

[@stevebrum3642]

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

[@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.

[@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....

[@sanchito75]

Excellent tips! Thank you for sharing the knowledge

[@keithbilbrey3354]

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

[@MeatChurchBBQ]

He’s a good one!

[@krisbabic89]

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

[@MeatChurchBBQ]

Thanks Kris!!

[@wolfigraz5791]

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

[@cristiancifuentesesteban3518]

Desde Colombia sigo este canal los felicito excelente Brisket

[@Kyle_Schroeder]

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

[@Lukcv88]

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

[@coledixon2456]

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

[@russellerney2375]

Excellent information and comparison. Thank you.

[@curtishering]

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

[@jonathanarnold7773]

I like the idea of wrapping in paper to rest. I’m curious though, does he transfer the brisket to the paper without adding any liquid so that it can dry it a bit and firm up the bark or does he add something to the paper to help keep it moist?

[@greggeis918]

I don’t know but I would bet they just pour the juices from the foil on top and call it good. There’s so much juice that comes out while resting I can’t imagine they need to supplement especially in a restaurant

[@pitbull65taz]

LOL, Did the special guest even say anything? Probably baked, epic.

[@jeffstevens199]

Jonny’s high on brisket bark

[@A1000Truths]

Bro I was just thinking about this for my first Brisket. I just ordered your seasoning and got the Ocho pack. Excited to try them out.

[@MeatChurchBBQ]

Hope you enjoy!!

[@DannyMacNair]

You’re going to love the seasonings and it’s going to become like crack…. You’ll use it on everything

[@great207]

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

[@TSpivey]

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

[@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?

[@NorthTexasBBQAddicts]

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

[@glenbarris6002]

I wrap in foil but I open the foil up while the brisket is still wrapped in it and leave it open at room temp until it losses it’s cooking momentum and then recover it to allow that extra cooking stream to leave and obtain a stronger bark. 🤷🏾‍♂️

[@thetattooedtrader9816]

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

[@scottgoodman3764]

Always a foil guy till today. Going to order some Meat Church butcher paper and give it a ride. Can't wait to see the fat up/fat down deal (always a fat up guy)

[@anthonypuckett2795]

A few basil plants around your outdoor kitchen will keep the flies at bay... Also I found this video extremely intriguing because it seems like every other video on the topic is biased and full of ego. Hats off and I can’t wait for part 2.

[@davidchang2250]

I actually wrap in butcher paper after bark is set and then rest in foil paper. Anyway is awesome because as long as it works.

[@86jtah]

Brisket and Main! Great address, even better vid

[@abenpo]

Make a video of Pellet grill smoker vs Offset grill smoker

[@MeatChurchBBQ]

We definitely will and then blind taste test.

[@greggeis918]

@@MeatChurchBBQ that’d be awesome. One thing I never see on pellet grills comparisons is the heat on most pellet smokers comes from below where offset is from the side. So that makes me think fat side down is more appropriate on a pellet grill but I’d like to know your take.

[@John-rr7bf]

Would love to see a video comparing brisket with an off set vs Traeger & also trim vs no trim. Love the channel thanks for all your effort

[@Koonce953]

Helluva series. Super informative!

[@meyerschwartz1007]

Who are the 7 people that didn't like this? Great video, going to try Zavala's way this weekend. Thanks Y'all!

[@stevenmills5840]

Vegans?

[@endersblade]

Properly cooked Brisket, the only thing I miss from TX.