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Classic Grandpa’s Smoked Brisket Wrapped in Butcher Paper

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A traditional smoked brisket recipe using butcher paper to lock in juices and maintain a perfect bark, delivering tender, smoky, and flavorful barbecue results.

Ingredients

Scale
  • Whole beef brisket (flat and point), 10-12 pounds
  • 1/4 cup coarse kosher salt
  • 1/4 cup coarse black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2–3 cups smoker wood chips (post oak or hickory)
  • 1/4 cup yellow mustard
  • Butcher paper, enough to wrap the brisket fully
  • Optional: liquid smoke or smoked salt (a few drops or teaspoons)
  • Optional: beef broth or apple cider vinegar spray

Instructions

  1. Trim excess fat from the brisket, leaving about 1/4 inch fat cap and removing silver skin or hard fat. This takes about 20-30 minutes.
  2. Rub yellow mustard over the entire brisket surface to help the dry rub stick.
  3. Mix kosher salt, cracked black pepper, garlic powder, and onion powder in a bowl and generously apply the rub all over the brisket. Let rest at room temperature for 30 minutes if possible.
  4. Prepare your smoker with indirect heat around 225°F. Add soaked wood chips (post oak or hickory) for steady smoke and maintain consistent temperature.
  5. Place the brisket fat side up on the grate away from direct heat. Smoke for 4-5 hours until internal temperature reaches about 160°F, spritzing every hour with beef broth or apple cider vinegar.
  6. Remove the brisket and wrap it tightly in butcher paper, then return it to the smoker.
  7. Continue smoking the wrapped brisket for another 3-5 hours until internal temperature reaches 203°F.
  8. Let the brisket rest wrapped for at least 1 hour, up to 2 hours if possible.
  9. Slice against the grain in 1/4 inch thick slices and serve.

Notes

Use butcher paper instead of foil to keep the bark crispy and retain moisture without steaming the meat. Maintain a steady smoker temperature around 225°F. Spritz the brisket hourly during the first phase to keep the surface moist. Resting the brisket wrapped for at least 1 hour is essential to redistribute juices. Adjust cooking times based on brisket size and monitor internal temperature rather than relying solely on time.

Nutrition

Keywords: smoked brisket, butcher paper, BBQ, Texas brisket, smoked meat, barbecue, slow cooked brisket, post oak smoke

Find it online: https://lirafood.com/classic-grandpas-smoked-brisket-wrapped-in-butcher-paper-easy-recipe-for-perfect-bbq-results/