Wrap a hot brisket clean at the pit without chasing loose paper.
What it is
Brisket Wrap Board holds the loose butcher-paper ends while two hinged steel wings lift the side flaps toward you.
Matte charcoal powder-coated steel with a smoke and star print on the front fascia. Built and printed in our Tennessee shop.
How a wrap goes
- Set the board on a level prep bench away from the firebox.
- Lay overlapping sheets of food-grade unwaxed butcher paper across the deck and wings. Leave enough paper beyond the board to finish the wrap.
- Clip the unused paper ends while you position the sheets. Keep the brisket on the center deck with paper between the meat and steel.
- Release the clips before pulling the paper tight. Lift a wing by hand to raise a loose flap, then finish the wrap by hand.
What fits
The center deck is 16 x 24 in. Two 8 x 24 in wings make a 32 x 24 in footprint when laid flat.
Each wing has a 60-degree travel stop. Check that your level prep bench has room for the board with both wings open.
In the box
The board comes with two paper clips and attached padded feet.
Supply your own butcher paper. Food and smoker are separate.
Care
The wings lift paper only. Keep the board out of the smoker.
Do your cutting on a separate board.
Wash off spills by hand and dry the board.
Get your wrap board.