How to Set Up the Wrap
For the wrap, you’ll need two wide sheets of aluminum foil or butcher paper that are four times longer than your brisket is wide. Place one sheet of paper on your workstation, with the long edge running perpendicular to you. Place the second sheet on top so it overlaps by about half its width. Lay the brisket lengthwise across the paper, presentation side up, about one foot from the bottom edge. Give the brisket one last spritz anywhere that needs a little moisture, then lightly spritz the surface of your wrap for good measure.