Review on 🌿 Organic Smoking DIY Crew - Unbleached Food Service Equipment & Supplies: Approved Solution by Ronnie Segobiano

I've been smoking meat for many years and usually just don't wrap it, sometimes in foil. I cooked a 20lb brisket at 225 and after 11 hours the core temp stayed at 165. I wrapped the meat in 3 layers of this paper and it got to 195 in 2 hours. I was hoping it wouldn't dry out. The brisket stayed tender and moist, and people considered it the best brisket. This paper provides a great finish.