Butcher Paper vs Foil vs No Wrap. You be the judge.

SGH

Thought I would share this as it is always much debated.
http://video.pbs.org/video/2365494916/

RRP

Thanks for the link - I just watched it clear through. Sounds to me like the paper will suit my tastes and desired traits best. And I've never tried paper before!!! Always been a foiler!

cazzy

Thanks for posting Scottie.  PBS isn't working on DirecTV right now.

SGH

Cazzy you may already know this, but if you go to PBS.org on your computer or AppleTV, you can select to change your local station. Type in the zip code for Austin instead of your local channel and you can access their local stuff (which includes Franklins TV shows). I had heard people talking about doing that before but I just now figured out how to do it. Again I didn't use my Directv, I went to PBS.org on my iPad. 

DaveRichardson

Glad to see you are not involved with the recent offshore rig fire Scottie. 

blasting

I learned some things and enjoyed that program a lot - thanks SGH.

4Runner

Thanks for sharing.  Enjoyed it as I just threw on a 13# brisket.   

SGH

DaveRichardson said:

Glad to see you are not involved with the recent offshore rig fire Scottie. 

Thank you brother. I actually spent Thrusday night onshore in Corpus C. Made it home safe late yesterday evening. Again thank you for the very kind words my friend. 

DaveRichardson

No prob my brother!  I lost 2 friends when the Deepwater blew. That was a rough time for me. I've also got a buddy who is a saturation diver assembling pipeline in the gulf floor out of Port Fouchon. 

cazzy

"Cause I don't ever cook a brisket without wrapping it."

That should finally silence the peeps that say sometimes he doesn't wrap if the color looks good.  At least at Franklin, wrapping is part of his recipe.  

John Lewis went away from wrapping at La Barbecue for about 1 month after he introduced his new pit.  He went back to wrapping as the results unwrapped were less consistent.

Granted...unless you're cooking on an offset, a lot of this should be taken with a grain of salt.

4Runner

cazzy said:

"Cause I don't ever cook a brisket without wrapping it."

That should finally silence the peeps that say sometimes he doesn't wrap if the color looks good.  At least at Franklin, wrapping is part of his recipe.  

John Lewis went away from wrapping at La Barbecue for about 1 month after he introduced his new pit.  He went back to wrapping as the results unwrapped were less consistent.

I heard that too....thought it was interesting though at the end they both seemed to like the unwrapped, the FDR, the president, the best. 

SGH

cazzy said:

"Cause I don't ever cook a brisket without wrapping it."

That should finally silence the peeps that say sometimes he doesn't wrap if the color looks good.  At least at Franklin, wrapping is part of his recipe.  

I think what causes confusion for people is that on his YouTube series he stresses the fact that he doesn't always wrap. However I assumed when he made this statement that he most likely was referring to if he was cooking a single brisket at home for personal consumption.  When he makes the statement that he always wraps, I presumed it was when cooking numerous at a time for control reasons. I could be wrong in my assumptions but it does stand to reason to wrap when cooking volume. Hence at his restaraunt he wraps.  Again I think the confusion comes from his original video "The Brisket" where he does say it more than once that he may or may not wrap. I agree that he wraps at his restaraunt just due to the sheer volume of brisket that he loads at a time. 

SGH

4Runner said:

..thought it was interesting though at the end they both seemed to like the unwrapped, the FDR, the president, the best. 

Makes one pause for a moment doesn't it. 

4Runner

Thought the same.  Basically, my take away is it's a personal preference. 

SGH

4Runner said:

Thought the same.  Basically, my take away is it's a personal preference. 

You just hit the nail on the head ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

blasting

I think it's pretty amazing - and a great story - that a guy as young as Franklin has become so successful and the recognized authority on Q.  

With all the nonsense in today's world, it's cool to see a little guy swing big and connect, as Franklin obviously has done.  He always seems like such a nice guy to boot.

SGH

@blasting- I fully agree^^^^^^^^^^^^^^^^^^^^^^^^^^^^

xiphoid007

So here's my question, what does everyone here do? Foil, paper, or nekkid? I'm a brisket novice, so I will probably start with foil, but I feel my opinion is less valid than those with more experience. I'm also not from Texas and have no BBQ roots, so I have no qualms with any one method. 

I'll vote for foil, mostly because per this video it cooks a little faster, had the best beefy flavor, and the least smoke. My wife likes smoke food, but prefers very mild smoke, so this may work for us the best. 

In the process of moving, so the egg is out of commission for a month or so. I hope to try my second brisket soon after.

Thanks @SGH for the great video!

cook861

I would like to add my 2 cents .when useing tin foil it dosn't matter if the shine side is out or in .we have done expermants at work with baked potatoes  and there were no differents 

cazzy

xiphoid007 said:

So here's my question, what does everyone here do? Foil, paper, or nekkid? I'm a brisket novice, so I will probably start with foil, but I feel my opinion is less valid than those with more experience. I'm also not from Texas and have no BBQ roots, so I have no qualms with any one method. 

I'll vote for foil, mostly because per this video it cooks a little faster, had the best beefy flavor, and the least smoke. My wife likes smoke food, but prefers very mild smoke, so this may work for us the best. 

In the process of moving, so the egg is out of commission for a month or so. I hope to try my second brisket soon after.

Thanks @SGH for the great video!

I wrap with foil and paper so I don't have to choose.    

SGH

cook861 said:

I would like to add my 2 cents .when useing tin foil it dosn't matter if the shine side is out or in .we have done expermants at work with baked potatoes  and there were no differents 

Do you know why one side is darker than the other? I assure you that this is not a trick question, I'm just curious if you know or not. There is a real good reason why it is differently shaded. 

DoubleEgger

^^^^ I know! I know! 

theyolksonyou

Ohhh , ohhh, mr cotter, mr cotter

SGH

xiphoid007 said:

So here's my question, what does everyone here do? Foil, paper, or nekkid? I feel my opinion is less valid than those with more experience. 

Allow me to shed some light on the above quoted. Your opinion is just as valid and welcomed as anyone else's on here. Don't sale yourself short as you are among friends here and we do listen. As far as foil, paper or naked, well it just depends. There are times depending on circumstances that I will use any of the three. However when things are going right, I usually use paper for all the reasons already mentioned. I would like to say this, but let me stress first that it's just my opinion and what I think. With that said, I feel that a total novice or someone with very limited experience cooking brisket has a better shot of hitting a good one using foil. Foiling gives you a little larger window for success if you over cook or under cook by a hair. It's a tad more forgiving than the other two methods. Again this is just my thoughts. 

SGH

DoubleEgger said:

^^^^ I know! I know! 

Let's hear it my friend.

SGH

theyolksonyou said:

Ohhh , ohhh, mr cotter, mr cotter

A penny for your thoughts.

DMW

I don't know why one side is shiny. Who can fill me in? @DoubleEgger @SGH Please enlighten me.

Smokehouse33

@SGH Thank you soooo much for posting that video! I heard that he had a new show on PBS and I was so excited to watch the first episode. I'm a rookie with brisket as well...he just makes it feel like anybody can do it with some love and patience...also this forum is so user friendly that you guys actually interact with us newbies that it makes it that much easier! I have my first whole packer sitting at home, I can't wait to get it on the egg! Sorry for the long post...I'm on vacation in Playa del Carmen Mexico enjoining a nice Cuban cigar with a glass of scotch reading the forum. Life is good!

Foghorn

@Smokehouse33, we love Playa. Been to the Iberostar there several times.  That's a great vacation. 

theyolksonyou

@dmw it's a function of the manufacturing process. It has to be doubled through some of the final rollers in order to prevent tearing. The sides touching the rollers are shiny, the others matte. 

SGH

theyolksonyou said:

@dmw it's a function of the manufacturing process. It has to be doubled through some of the final rollers in order to prevent tearing. The sides touching the rollers are shiny, the others matte. 

Take a bow brother.