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Butcher paper and brisket
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cdemot02
Posts: 23
I'm going to try the wrap method at 165 and I might be over thinking this, but what do I use to keep it on the meat?
Comments
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Why butcher paper?
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I want to give that a try as well.
Butcher paper breathes and preserves the bark.....unlike foil.
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Thanks for the info
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Sure. look up Aaron Franklin BBQ on YouTube. Good info.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
cdemot02 said:I'm going to try the wrap method at 165 and I might be over thinking this, but what do I use to keep it on the meat?
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Wrap loosely in but her paper, you want it to breathe some. Blankets around that if you want to keep it warm longer, basically FTC but sub butcher paper for foil.LBGE & SBGE. Central Texas.
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Here are some short ribs I did recently...wrap the meat, place folded side down. Looks similar when I do a brisket just larger cut of meat and paper.
http://eggheadforum.com/discussion/1179778/boneless-beef-plate-short-ribs#latest
Austin, TX -
Wrap at 165 and pull when tender...then into a cooler or your oven. I will warm my oven to take the chill off and then wrap and store in there for hours. Still warm. Butcher papers breathes so go ahead and wrap it as tight as you like.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
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"In the twinkling of an eye, I found myself without an office, without a seat, without a party, and without an appendix." - Winston Churchill
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Lol. So how we keeping it on the meat?
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cdemot02 said:Lol. So how we keeping it on the meat?
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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cdemot02 said:Lol. So how we keeping it on the meat?
Here you go (at 1:53)
https://youtu.be/sMIlyzRFUjU?t=1m53s
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Just fold it up.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Folding I'll do
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Do you all like a mesquite oak combo for smoke?
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Mesquite is to strong for me unless I am cooking direct with top open.
I like oak the best on brisket and am slowly switching all my cooks except yardbird over to oak.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
Never used mesquite and have read that it can be overwhelming and possibly bitter if not done right. For brisket, I stick with well-seasoned oak and hickory. I may add cherry to the mix if I'm looking for a good smoke ring.
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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I'll do an oak hickory combo
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I do oak and hickory
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I never really thought about it but I guess you could wrap loosely with butcher paper and then use butcher's twine to hold it all together.
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