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First Overnight

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dconder
dconder Posts: 12
in EggHead Forum
My first overnight with the XL. 10 pound brisket tucked away in butcher paper. Love the smell of smokin in the morning
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  • SGH
    SGH Posts: 28,791
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    dconder
    Let us know how it turns out. I have cooked brisket almost every  way you can think off except using butcher paper. I would like to know your thoughts on it as i have heard some swear by it and others hate it.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
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    Anytime I do an overnight cook, I got up early in the morning to throw on some thick cut bacon for breakfast. Nothing better that smoked bacon for breakfast!  The thick cut style bacon normally takes about 2 hours. 
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  • SpartanPride
    SpartanPride Posts: 161
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    BigGreenCraigdotcom said:

    Anytime I do an overnight cook, I got up early in the morning to throw on some thick cut bacon for breakfast. Nothing better that smoked bacon for breakfast!  The thick cut style bacon normally takes about 2 hours. 

    Have you tried the Pig Candy version? Smoked with brown sugar and some cayenne. Top notch.
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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
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    SpartanPride said:
    Anytime I do an overnight cook, I got up early in the morning to throw on some thick cut bacon for breakfast. Nothing better that smoked bacon for breakfast!  The thick cut style bacon normally takes about 2 hours. 
    Have you tried the Pig Candy version? Smoked with brown sugar and some cayenne. Top notch.
    I have not tried it yet, but it is definitely at the top of my list!
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  • dconder
    dconder Posts: 12
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    I've used butcher paper several times with good results. Here is the finish. I must admit maybe the most juicy brisket I've done. Same technic comes out a little dry in my Traegers
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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
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    Winner winner, brisket dinner!! Looks great! 
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  • grege345
    grege345 Posts: 3,515
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    dconder said:
    I've used butcher paper several times with good results. Here is the finish. I must admit maybe the most juicy brisket I've done. Same technic comes out a little dry in my Traegers

    In butcher paper from start to finish?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • pretzelb
    pretzelb Posts: 158
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    This might be a dumb question but why doesn't the paper burn? Is there a safe temp zone for butcher paper?
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
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  • dconder
    dconder Posts: 12
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    grege345......I usually wrap when the internal temp get to around 160-165. 

    pretzelb.....Someone smarter than me can probably answer better but at temps below 300, I have never had any issue with the paper burning at all.




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