Can I use kraft paper to wrap a brisket?

As a barbecue enthusiast, you know that achieving the perfect smoked brisket requires more than just slapping some meat on the grill. It’s an art form that takes time, patience, and practice to master. And when it comes to wrapping your brisket during the cooking process, choosing the right material is crucial. But can kraft paper do the job?

Kraft paper has become a popular choice among pitmasters for its porous and uncoated texture, which allows smoke and heat to penetrate while keeping the meat moist. It’s traditionally used for packaging and shipping but has made its way into the world of barbecue. However, before you wrap your prized brisket in kraft paper, it’s essential to consider its safety and potential impact on flavor.

While many barbecue enthusiasts swear by kraft paper for creating a crispy bark on their briskets, not all kraft papers are created equal. Some may contain chemicals or additives that could affect the taste of your meat. So how do you choose the right type of kraft paper? And what are the potential risks associated with using it?

In this blog post, we’ll take a deep dive into the world of kraft paper and its use in wrapping briskets. We’ll explore its benefits, such as creating a flavorful crust while retaining moisture, as well as potential drawbacks like chemical additives that could alter taste. Whether you’re a seasoned pitmaster or just starting your journey into barbecue, this post will equip you with all the information you need to make an informed decision when it comes to wrapping your brisket with kraft paper.

What is Kraft Paper?

Look no further than kraft paper. Made from wood pulp, this versatile paper is named after the German word for strength, and it’s easy to see why. Originally developed in Germany in the late 1800s, kraft paper has become a staple in the packaging industry due to its unmatched durability.

Kraft paper is typically brown or tan in color, and can also be bleached to create a lighter shade. Its slightly rough texture not only adds to its charm but also to its functionality. This paper has the unique ability to resist tearing and puncturing, making it an excellent choice for shipping and transporting heavy or delicate items, such as a brisket. And speaking of brisket, many people have started using kraft paper instead of aluminum foil or butcher paper when cooking. Not only does it keep the meat moist, but it allows it to breathe, resulting in a crispy outer layer that is less likely to become soggy.

But the benefits of kraft paper don’t stop there. This eco-friendly material is made from renewable resources and is biodegradable, making it an environmentally conscious choice for packaging and wrapping materials. Its versatility and strength also make it a popular choice for DIY projects and crafts.

Benefits of Using Kraft Paper to Wrap a Brisket

It might be time to switch things up and try using kraft paper instead. Not only is kraft paper a durable and eco-friendly alternative, but it also offers numerous benefits to your cooking process.

One of the primary advantages of using kraft paper is that it allows your brisket to breathe. This means that the meat can retain its natural moisture during the cooking process, resulting in a juicier and more tender brisket. Plus, the kraft paper helps smoke penetrate the meat more easily, creating a better bark on the outside of your brisket. It’s like giving your brisket a breath of fresh air.

But that’s not all – kraft paper is also more environmentally friendly than aluminum foil. Made from natural wood fibers, kraft paper is biodegradable and won’t harm the environment like aluminum foil can, which can take hundreds of years to decompose in a landfill. So not only are you enhancing your brisket’s flavor and texture, but you’re also doing your part for the planet.

Using kraft paper also simplifies the cooking process. Unlike aluminum foil, which can tear or puncture, kraft paper is sturdy and reliable. It’s easy to wrap around your brisket and keep it securely in place without any accidents in the smoker. And when it’s time to remove the paper, it won’t stick to your meat like aluminum foil can, making cleanup a breeze.

In conclusion, using kraft paper to wrap your brisket is a smart choice for any pitmaster looking for an easy and eco-friendly way to cook their meat. With its ability to enhance flavor and texture, improve bark formation, and simplify cooking, kraft paper is quickly becoming a go-to option for BBQ enthusiasts everywhere. So why not give it a try?

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Considerations When Using Kraft Paper to Wrap a Brisket

If you’re looking to switch up your brisket game, consider using kraft paper to wrap it. Not only is it eco-friendly, but it also helps the meat retain moisture and create a delectable bark on the outside. However, there are a few important things to consider beforehand.

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Firstly, ensure that the kraft paper you use is unbleached and food-grade. This will prevent any harmful chemicals from seeping into your mouth-watering brisket. Secondly, opt for a thicker paper that can withstand heat and moisture without breaking down or tearing. A 40 lbs weight is ideal for this job.

It’s worth noting that wrapping your brisket in kraft paper can result in a darker, more caramelized exterior. If you prefer a lighter exterior, stick with foil instead. Lastly, wrap your brisket tightly in the kraft paper, ensuring that there are no gaps or holes where steam can escape. This will assist in keeping your brisket moist and tender throughout the cooking process.

How to Properly Wrap a Brisket with Kraft Paper

Then it’s time to learn how to properly wrap your brisket with kraft paper. This versatile and breathable brown paper is a game-changer when it comes to smoking meats, especially brisket. Here are the five easy steps to follow for a perfectly juicy and flavorful brisket every time:

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Step 1: Trim and Season

Before wrapping your brisket with kraft paper, make sure to trim any excess fat and season it with your favorite rub or marinade. This will ensure that your meat is flavorful and delicious. A well-seasoned brisket is already a winner.

Step 2: Double Wrap

Wrap your seasoned brisket tightly with butcher paper or parchment paper before wrapping it again with kraft paper. This double layer of paper will help to keep the meat moist and prevent any juices from leaking out. The kraft paper allows the meat to breathe, enhancing flavors and giving it that smoky taste we all love.

Step 3: Fold and Seal

When wrapping the brisket, fold the edges of the paper inwards to create a tight seal. Use butcher’s twine to tie the paper together if needed. You want to ensure that the package is tightly sealed to keep all of the juices inside. A tight seal is crucial for a juicy and tender brisket.

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Step 4: Rest

After cooking your brisket, allow it to rest for at least an hour before wrapping it with kraft paper. This resting period allows the meat to reabsorb some of its juices and become even more tender. Trust us; patience pays off here.

Step 5: Cook and Enjoy

Once your brisket is wrapped in kraft paper, return it to the smoker or place it into a cooler for several hours. The low temperature (around 225°F) will keep your brisket moist and flavorful. When it’s time to serve, simply unwrap the kraft paper and slice up your deliciously juicy brisket. You’ll be amazed by the difference it makes.

Challenges of Using Kraft Paper to Wrap a Brisket

When it comes to mastering the art of BBQ, wrapping your brisket in kraft paper is a game-changing technique. But, as with any cooking method, there are challenges you need to be aware of. As an expert in all things brisket, I have done my research and discovered some potential hurdles you may face when using this type of paper.

One of the most significant challenges is the potential for the paper to tear or break apart during the cooking process. This is especially problematic if you’re cooking your brisket for an extended period of time, as the paper may not hold up well under high heat and moisture. You don’t want to be left with a naked brisket exposed to the elements.

Another hurdle is ensuring that your brisket is fully wrapped and sealed in the paper. Any gaps or holes in the wrapping can lead to uneven cooking or moisture loss, resulting in a dry and tough brisket. Trust me; no one wants a dry and disappointing meal after hours of hard work.

Furthermore, there are concerns about the safety of using kraft paper when cooking. While kraft paper itself is generally safe for food use, it may contain chemicals or other substances that could potentially leach into the meat during cooking. To avoid this, make sure you use high-quality, food-grade kraft paper and avoid any papers that are coated or treated with chemicals.

Despite these challenges, many pitmasters still swear by using kraft paper to wrap their briskets. With proper technique and attention to detail, it can be an effective and flavorful way to cook this beloved cut of meat. Remember to choose the right paper, wrap your brisket tightly, and keep an eye on it during the cooking process.


In conclusion, using kraft paper to wrap a brisket is a popular and effective technique amongst BBQ enthusiasts. Its unique texture allows smoke and heat to penetrate while keeping the meat moist, resulting in a juicy and flavorful brisket. Plus, it’s an eco-friendly option made from renewable resources that are biodegradable.

However, before you use kraft paper to wrap your brisket, consider its safety and potential impact on flavor. Not all kraft papers are created equal, and some may contain chemicals or additives that could affect the taste of your meat. So be sure to choose high-quality, food-grade kraft paper that is unbleached.

When wrapping your brisket with kraft paper, make sure it’s tightly wrapped without any gaps or holes where steam can escape. This will ensure the brisket retains its natural moisture during cooking while creating a crispy outer layer.

While there are challenges associated with using kraft paper such as tearing or breaking apart during cooking and ensuring proper sealing of the package, many pitmasters still swear by this technique for achieving a perfectly tender and juicy brisket every time.

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