Texas Style Brisket Wrapped in Pink Butcher Paper
Master authentic Texas style brisket on your Big Green Egg. This guide covers every step — from precise trimming and a simple seasoning rub, to ideal smoking temperatures, the right wrapping timing, proper resting, and clean slicing tips for competition-worthy results.
Pink butcher paper is the Texas pitmaster's secret weapon: it lets the brisket breathe during the wrap phase, preserving a firm bark while pushing through the stall efficiently. The result is tender, juicy slices with a deep mahogany crust that foil simply can't match.
Ingredients
Brisket & Rub
| 5–6 kg | Whole beef brisket (untrimmed packer) |
| ½ cup | Coarsely ground black pepper |
| ½ cup | Sea salt (kosher or flakes) |
| 2 tbsp | Yellow mustard (optional binder) |
Spritz
| 250 ml | Apple cider vinegar |
| 250 ml | Water |
Fuel & Wrap
| 2–4 chunks | Hardwood (ironbark, oak or hickory) |
| As needed | Big Green Egg Lump Charcoal |
| 2–3 sheets | Big Green Egg Pink Butcher Paper |
Equipment
| Big Green Egg or smoker set for indirect heat | |
| Leave-in probe thermometer and instant-read thermometer | |
| Spray bottle (for spritz) | |
| Large esky (cooler) or turned-off oven for resting | |
| Long slicing knife and sturdy cutting board |
Method
Trimming the Brisket
- 1Round off the corners of the brisket to prevent them from burning during the long cook.
- 2Trim the fat cap down to 5–8 mm — enough to protect the meat, not so much that it insulates it from the smoke.
- 3On the meat side, remove the surface membrane and any hard clumps of fat, including most of the thick seam between the point and the flat.
A sharp boning knife makes trimming far easier. Cold brisket — straight from the fridge — is much firmer and easier to trim cleanly than one at room temperature.
Seasoning
- 1Optionally apply a light smear of yellow mustard over all surfaces as a binder — it won't affect the final flavour.
- 2Mix salt and pepper 50/50 and coat all sides generously. This is a large piece of meat — don't be shy.
- 3Refrigerate uncovered for up to 12 hours, or proceed to the pit straight away.
Smoking Unwrapped
- 1Load your EGG with lump charcoal and set up for indirect cooking. Stabilise at 120–135°C and add 2–4 wood chunks for clean, thin blue smoke.
- 2Place the brisket fat side up on the grill. Close the lid and cook at a steady temperature — resist opening the lid frequently.
- 3After 3 hours, begin light hourly spritzes with the 50/50 vinegar and water mix to keep the surface moist without washing off the rub.
Aim for clean, thin blue smoke — not thick white smoke. Thick white smoke will impart a bitter, acrid flavour. If you see it, open the vents slightly until it clears before closing the lid again.
Wrapping & Finishing
- Once the bark is dark mahogany, firm to the touch, and the rub does not smear when pressed — and the internal temperature reads roughly 70–75°C — it's time to wrap.
- Pull the brisket off the grill and wrap tightly in two overlapping sheets of pink butcher paper. Wrap snugly but not so tight that you crush the bark.
- Return to the EGG fat side down and hold the temperature at 130–140°C.
- Cook until the brisket is probe-tender — the thermometer should slide in with little resistance, like warm butter. Expect 94–96°C in the flat and up to 98–99°C in the point.
- Keep the brisket wrapped and transfer to a dry esky or turned-off oven. Rest for 1–4 hours, aiming to hold the internal temperature above 60°C throughout.
Slicing & Serving
- 1Unwrap the brisket over a tray to collect all the resting juices — these are pure flavour and should not be discarded.
- 2Separate the point from the flat by cutting through the fat seam between them.
- 3Slice the flat across the grain into 5–7 mm slices — roughly the thickness of a pencil.
- 4Rotate the point 90° and slice across its grain. The point is fattier and more forgiving, and can be sliced a little thicker.
- 5Pour the resting juices over the slices just before serving. Serve with white bread or soft rolls, pickles and sliced onions.
Save any trimmed fat and offcuts — the point makes exceptional burnt ends. Plan roughly 2–2.5 hours per kg at 120–135°C plus your rest time, but always cook to tenderness, not to the clock.
Storage & Reheating
| Fridge | Store slices in their resting juices for up to 4 days |
| Freezer | Freeze in an airtight container for up to 3 months |
| Reheat | Wrap in foil at 150°C until the internal temperature reaches 60°C; add a splash of beef stock if needed to keep moist |
FAQ
When exactly should I wrap the brisket?
Wrap when the bark is fully set — dark, firm, and not smearing when touched — and the internal temperature is roughly 70–75°C. Wrapping too early results in a soft, pale crust that won't recover.
How do I know when the brisket is done?
Prioritise the probe test over temperature alone. The thermometer should slide into the thickest part of the flat with little resistance — like warm butter. Internal temperatures at this point are typically 94–99°C, but tenderness is the true indicator.
Fat side up or fat side down?
Start fat side up to build bark on the exposed meat surface. After wrapping, flip to fat side down to shield the flat from direct heat and prevent it from overcooking.
Can I use foil instead of pink butcher paper?
Yes — foil works and pushes through the stall effectively, but it traps steam and will soften the bark significantly. Pink butcher paper is breathable, which preserves bark texture while still protecting the meat.
What if the cook is taking longer than expected?
Cold weather or wind can extend cook times considerably — keep the lid closed and trust the process. Build in extra time and use your esky to hold the brisket warm if you finish ahead of schedule.
Got questions about airflow, fuel or accessories? Our team can help you nail your next brisket. Contact us for friendly, local support.