Bread needs butter. Salt needs pepper. Good brisket needs good butcher paper.
Here’s a secret: This non-waxy paper, which we obsessively source, is as key to our brisket as the smoker itself. When our meat is done smoking, we wrap it in the paper and pop it back in. Keeps the bark on the brisket and the moisture in the meat. Then we serve it up on trays—because what else are you going to eat off of? Plates? No.
Look. You can cook your brisket the way you want, but we say you gotta get that paper.