Matt Pittman teams up with pitmasters Joe Zavala and Jonny White to compare foil and butcher paper wrapping for brisket. They ...

Matt Pittman of Meat Church BBQ joins Joe Zavala and Jonny White to settle the age-old brisket debate: meat side up or fat ...

This article was published in partnership with 5-hour ENERGY Brisket is the big league. Barbecued pork butts and ribs, in some ways, are laced with so much fat and collagen that it’s almost ...

Butcher paper–wrapped briskets came into fashion about a decade ago, but more pitmasters and home cooks are opting for the full metal brisket jacket.

When to Wrap: Timing matters. Typically, you should wrap when the meat hits around 150°F to 170°F. This is when the "stall" occurs—a period where the meat’s internal temperature plateaus.