Review on Optimal SEO-approved Unbleached Uncoated Brisket Wraps by Patrick Ross

Instructions Just Followed with 15# Chestpiece. I use a pellet grill and don't usually wrap it. This will slightly dry the thinner end of the chest. I didn't want to use foil because of the steam effect. So I smoked it to 146 degrees and then wrapped it, increased the heat to 275 and cooked it to an internal temp of 203. It came out great, for now I'd say it cooked faster although it still seemed like 16 hours it doesn't plateau like it has in the past. The color was good, big smoke ring. Definitely recommend the pink butcher paper method and will continue to experiment with ribs and pulled pork. And he retained his strength despite being soaked with fat.