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Paper Bag Pot Rost

Grandpas GrubGrandpas Grub Posts: 14,226
edited 2:41PM in EggHead Forum
I have put this cook off a long time mainly due to the fact I didn't expect any smoke flavor to reach the meat. If there isn't any smoke flavor I may as well as do the cook in the oven.

This same cook will work just as well with pork.

I picked up a 3# Pot Roast. Seasoned it heavily with some meat seasoning.

I then wrapped in non wax butcher paper and a second wrapping of non wax butcher paper. Then used some jet netting to hold everything together.

The egg was loaded with lump, some large hunks of cherry wood, plate setter an the grid. 250° dome for 6 hours. I didn't expect to have any smoke flavor reach the meat but there was a little hint of smoke when done.

Before and then after being put on the egg.

Here is the meat after a 20 minute rest, very juicy and tender

The meat was so tender it was pretty hard to slice

I decided to pull some. The pull was about the same as pulling boston butt. The meat was tender enough to cut with a spoon or fork.

Fantastic cook.



  • MaineggMainegg Posts: 7,787
    all that needs is some onions and mashed taters :)
  • Very interesting, where did the idea come from?
  • MaineggMainegg Posts: 7,787
    on another note how are you feeling? all OK still :)
  • reccitronreccitron Posts: 176
    That looks really tasty. I never heard of cooking in butcher paper. Besides looking really moist and tender, what is the benefit of cooking in the paper?
  • Great cook Kent, thanks for posting it

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Didn't think about it on this cook. But that might turn out really well. I will give the onions and spuds a try when I do the cook again.

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Hopefully thirdeye will post his graphic on paper bag cooking...

    We have been doing this for a long time with beef and pork in the oven. I wanted to give it a try in the egg as well as post a new cook. I sure turned out nice, the juices over the meat is to die for.

  • Thanks, I would be interested in hearing the philosophy behind the idea....
  • Grandpas GrubGrandpas Grub Posts: 14,226
    I feel fine, still have fibrillation and am a bit slower. Hauling the o2 around is a real pain. It ends up that I have a low grate malignant tumor on my left leg. I saw the doc yesterday and was told surgery on the 8th. After that they will see if it has migrated anywhere else.

  • Grandpas GrubGrandpas Grub Posts: 14,226
    I have no philosophy on it other than flavor and my mom did somewhat the same thing when I was young. We also did a lot of tinfoil (with butcher paper wraped food) meals just tossed into a fire.

    Since you above post I jumped over to google and there is a lot of hits on paper bag cooking. Later on I am going to go over and read about the turkey cook.

  • Grandpas GrubGrandpas Grub Posts: 14,226
    :) Moist and Tender is the only reason. If one does this long cook in the oven the entire house will have a wonderful aroma. Outside on the egg is great other than only a whiff once in a while of the aroma due to the breeze/wind.

    I am going to single wrap next time to see if I can get more smoke flavor in the meat.

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Thanks Ross, I was really pleased with the results. This has always come out great in the oven and I was glad to see the results being done on the egg.

  • Wow, that looks delicious.
  • giantwinggiantwing Posts: 189
    Hi Kent,
    Glad you are feeling better and able to cook.
    I will have to try that, hopefully the meat dept at my local safeway will let me have some paper and the net.
    Is the netting a must or would something else work.

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Thank you, it is easy but a long cook and well worth giving it a try.

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Don't worry about the netting Mike. I bought a bunch when I was buying & cooking boneless Boston Butts.

    I didn't want to put tape on the paper and use the jet net. Twine will work fine or even put the opening of the paper down on the grate. There is no turning during the cook.

    If you don't tape wrap enough paper go a solid piece will be under the meat then enough paper to go around under so the meat will hold the wrapping closed. You don't want to loose those juices. Taking the meat and dipping it in the juices was to die for.

    Get the wax-less butcher paper or freezer paper will probably will do. I would think even parchment paper would work fine.

    I think the trick is a long slow cook. I went 2 hours per pound. 3 pound and cooked this about 6.5 hours. I had the meat out and open for a while taking pictures. When I thought to take a temp reading it was 189° so I would guess the temperature when pulled was something between 190° & 205°.

    Early spring I was reading on cooking pot roast and read that taking the meat to 225° and holding it there for about an hour would make it very tender. My thinking at the time was that it would be very dry. Some point in time I am going to give that method a try.

    Enjoy the cook. Kent
  • cookn bikercookn biker Posts: 13,407
    That was a fun experiment and thanks for sharing Kent!!
    So you went to the doc about your leg. In my prayers for the 8th surgery. How about the heart? I'm worried about you buddy!!! ;)
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • eenie meenieeenie meenie Posts: 4,392
    Kent, the beef looks fantastic! :)

    Hope you are getting your fibrillation under control.
    I am concerned about your leg, you've got mail.
  • thechief96thechief96 Posts: 1,908
    Be careful with that O2 around the egg. ;)
    Dave San Jose, CA The Duke of Loney
  • thechief96thechief96 Posts: 1,908
    Sure does look tasty. I remember my grandmother using a brow paper bag for different things.
    Dave San Jose, CA The Duke of Loney
  • 2Fategghead2Fategghead Posts: 9,623
    Hey Kent, I'm pulling for you as well. I pray you will get through these times. Tim & Cindy
  • 2Fategghead2Fategghead Posts: 9,623
    Very interesting cook Kent. I will bookmark this post in my beef section. Tim ;)
  • Looks amazing... My next trial!!
  • HossHoss Posts: 14,600
    I do a Grocery store brown bag ham every year at Christmas.OUTTA this WORLD DELISH!!! That roast looks YUMMM-EEE!
  • Grandpas GrubGrandpas Grub Posts: 14,226
    :woohoo: The other day I was joking about lighting the lump with the o2. Someone posted about flashbacks and flame when starting the egg.

    I didn't even think about the casual access over potential flame. I put a hook up on a cabinet away from the eggs. For the few minutes I just don't use the 02.

    Thanks, Kent
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Thanks Molly. I still have atrial fib and my hear rate is now being controlled by meds. As I understand things I will continue to have the atrial fib.

    I am feeling pretty good, slower and a little less stamina.

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Thanks Tim. I hope the mowing is going well.

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Thank you very much Rebecca. Got it and responded.

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Sometime give it a try. It is amazingly good.

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Don't just bookmark it - give it a try. :)

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