Review on Mighty Dreams Peach Butcher Paper by Dustin Miller

I bought this butcher paper to try out many suggested methods of wrapping brisket when smoking like Franklin Barbecue in Austin, Texas does their brisket. Prepare the breast by slightly trimming the whole breast. (no flats) with a simple salt and pepper rub, way more pepper than salt. Use wireless remote thermometers, one for the grill, one for the meat. Smoke, keep the grill at 235 degrees, charge the smoker about every two hours. reaches "stall" at 170 degrees or about 10 o'clock, pull and wrap the chest. Using about 5 feet per breast, lay lengthwise on paper about 1/2 the breast at one end, pull on the short end, grab the ends and fold again, pull the edges over the breast, then fold again and cram in. Place the top (I boil the fat up) back onto the smoker in the same position as before. I kept putting the smoker back on, some said it would still penetrate so why not. Pull when the meat has reached 205 degrees and let stand 30 minutes to 1 hour. The brisket was one of the best we've ever cooked, good crust, good smoke, much juicier than unwrapped, easy to pull, slices don't stick to one end. thick pieces. 1/3 of the flat end saved for later. This is a great product that will help you reach a new level of chest.