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What Butcher paper does Aaron Franklin use for brisket?
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That's a very generous offer on the butcher paper Sir.
Although I found instances where paper sacks have successfully been used for cooking a turkey and didn't fall apart, they are reportedly not considered food safe. I'm probably going to try pulling the naked packer off the egg at 165-175 then finishing it up in the oven using a vented turkey oven bag.
Blasphemy I know, but I figure once it's been wrapped, heat is heat so the oven makes the most sense. And it's warmer inside.
Gittin' there... -
FearlessTheEggNoob said:Resurrecting an old thread to ask a question.
Anyone think a paper grocery sack could be used as a substitute for plain butcher paper? Think it would hold up, or would it more likely disintegrate all over the meat?
I think more to the point was it the one you used to pick up after the dog in the yard?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Nature Boy said:FearlessTheEggNoob said:Resurrecting an old thread to ask a question.
Anyone think a paper grocery sack could be used as a substitute for plain butcher paper? Think it would hold up, or would it more likely disintegrate all over the meat?
Steve
Caledon, ON
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Oh and in keeping with the spirit of the thread....JERK!
Steve
Caledon, ON
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Mickey said:FearlessTheEggNoob said:Resurrecting an old thread to ask a question.
Anyone think a paper grocery sack could be used as a substitute for plain butcher paper? Think it would hold up, or would it more likely disintegrate all over the meat?
I think more to the point was it the one you used to pick up after the dog in the yard?
Gittin' there... -
Little Steven said:Nature Boy said:FearlessTheEggNoob said:Resurrecting an old thread to ask a question.
Anyone think a paper grocery sack could be used as a substitute for plain butcher paper? Think it would hold up, or would it more likely disintegrate all over the meat?
That is how I did turkey before SpatchcockedBigGreenEgg only I used butter inside the bag. Never had a bag problem.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mick, Puhleeeze...that's between you and your urologist
)Steve
Caledon, ON
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I have just started using the paper. GAME CHANGER!!!! I use the Peach paper and it is treated on one side with a starch...not wax. It was so moist from end to end. Met a guy in his restaurant who does texas style brisket. I watched him pull out brisket after brisket and slice them down. I couldn't believe how moist. When I asked him his secret....he said "simple, the paper". He sold me a roll and damn, perfection. Was meaning to post something about it as I have never read any posts regarding this up until this one. Honestly guys, this is one of those techniques that truly make a difference.When was the last time you did something for the first time? - Zick Boulder, CO
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I just read the whole thread...am I supposed to insult someone now...lolWhen was the last time you did something for the first time? - Zick Boulder, CO
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Can you give some more details? When do you paper the brisket and for how long?Zick said:I have just started using the paper. GAME CHANGER!!!! I use the Peach paper and it is treated on one side with a starch...not wax. It was so moist from end to end. Met a guy in his restaurant who does texas style brisket. I watched him pull out brisket after brisket and slice them down. I couldn't believe how moist. When I asked him his secret....he said "simple, the paper". He sold me a roll and damn, perfection. Was meaning to post something about it as I have never read any posts regarding this up until this one. Honestly guys, this is one of those techniques that truly make a difference.
Dunedin, FL -
Zick said:I have just started using the paper. GAME CHANGER!!!! I use the Peach paper and it is treated on one side with a starch...not wax. It was so moist from end to end. Met a guy in his restaurant who does texas style brisket. I watched him pull out brisket after brisket and slice them down. I couldn't believe how moist. When I asked him his secret....he said "simple, the paper". He sold me a roll and damn, perfection. Was meaning to post something about it as I have never read any posts regarding this up until this one. Honestly guys, this is one of those techniques that truly make a difference.What temp do you wrap at?Just a hack that makes some $hitty BBQ....
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I can see how that could happen Cazzy. That is why I only wrap after about 7 hours of smoking. In addition, I open up the paper when I think I have just a couple of hours to go. Everyone has been raving about it. Before the paper, I was hit or miss. People always said nice things, but you know when they really mean it. Yzzi, did I answer your question?When was the last time you did something for the first time? - Zick Boulder, CO
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Zick said:I can see how that could happen Cazzy. That is why I only wrap after about 7 hours of smoking. In addition, I open up the paper when I think I have just a couple of hours to go. Everyone has been raving about it. Before the paper, I was hit or miss. People always said nice things, but you know when they really mean it. Yzzi, did I answer your question?Just a hack that makes some $hitty BBQ....
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Oh, when I wrapped before, i didn't wrap until I got out of the stall.Just a hack that makes some $hitty BBQ....
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So you're wrapping maybe halfway through the stall and unwrap when coming out?Dunedin, FL
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It sounds like he is Wrapping it only during the stall...instead of the water evaporating out, it's being "recycled" back onto the brisket...
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Pics and details on my next one for sure.When was the last time you did something for the first time? - Zick Boulder, CO
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Curious here tooLarge BGE and Medium BGE
36" Blackstone - Greensboro! -
BTW, if you actually watch Franklin's YouTube video on brisket, he says something to the effect that he usually doesn't wrap. But then he goes ahead and shows you how he wraps it, and he does it roughly at the beginning of the stall. If you believe the video, he keeps it wrapped until he thinks it's done, then pulls it off."I've made a note never to piss you two off." - Stike
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JohnInCarolina said:BTW, if you actually watch Franklin's YouTube video on brisket, he says something to the effect that he usually doesn't wrap. But then he goes ahead and shows you how he wraps it, and he does it roughly at the beginning of the stall. If you believe the video, he keeps it wrapped until he thinks it's done, then pulls it off.Dunedin, FL
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Yeah, the video is a little vauge on that, but I think you're right.yzzi said:JohnInCarolina said:BTW, if you actually watch Franklin's YouTube video on brisket, he says something to the effect that he usually doesn't wrap. But then he goes ahead and shows you how he wraps it, and he does it roughly at the beginning of the stall. If you believe the video, he keeps it wrapped until he thinks it's done, then pulls it off.
I don't recall him saying he wrapped it after the stall. I recall him saying he wrapped when he felt it had enough smoke...and maybe how it looked. I will need to watch it again.
Just a hack that makes some $hitty BBQ.... -
cazzy said:I don't recall him saying he wrapped it after the stall. I recall him saying he wrapped when he felt it had enough smoke...and maybe how it looked. I will need to watch it again."I've made a note never to piss you two off." - Stike
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It wasn't "after the stall". IIRC, it was after 6 hours or so, probably a bit before the stall I'd guess.JohnInCarolina said:cazzy said:I don't recall him saying he wrapped it after the stall. I recall him saying he wrapped when he felt it had enough smoke...and maybe how it looked. I will need to watch it again.
That's what I meant...said it wrong...I tried it after the stall. Just knew it wasn't really specific when he did. It wasn't incredibly revealing....Just a hack that makes some $hitty BBQ.... -
we were at Franklins BBQ place last October. I have been a BBQ fan for last 8 years. His brisket was the best we have ever had. His ribs and pulled pork were great, but brisket was best ever.
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starch seems interesting to me..that might work well?
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FearlessTheEggNoob said:
I'm probably going to try pulling the naked packer off the egg at 165-175 then finishing it up in the oven using a vented turkey oven bag.
Gittin' there...
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