brisket cooked in butcher paper

achtungpv

So, here's how it all went down.

Last night rubbed a 7 lbs brisket flat with 50% sea salt 50% coarse pepper.

Put it on the egg @ 225 grill temp at 7am.

Pulled it at 170 degrees internal 9 hours later to wrap it in unbleached butcher paper.



Put it back on the egg @ 225 grill temp.



Let it cook another 8 hours for a total of 17 hours. It still only registered 175 degrees. I chalked up the experiment as a failure. In another thread, I learned that my temp was probably too low.

However, upon tasting it...it's the best brisket I've cooked on the egg...It's extremely tender and has nice crusty bark while still being juicy inside. I have no idea why it's tender considering it was pulled 20 degrees early but dang, end to end it's tasty.


I'll have to try this butcher paper method again and try to get the temp right.

Hoss

I do hams in brown paper grocery bags.OMG they are GREAT!Probably very similar.Thirdeye has posted about cookin meats in brown paper.YUMMEE! Don't let Myron Mixon know or this may be the NEXT BIG THING! :laugh:

elzbth

I say - it looks good. You said - tastes good! I say this was a success..... :laugh:

Robbie71

i hope mine turns out as good as yours i guess well find out tomorrow afternoon

gdenby

Tenderness is not just a function of temperature, but of time. Collagen will break down as low as 130, but it takes days. So this paper bag method apparently allows a long cook that breaks down the collagen and seals just enough moisture. I've read about cooking in paper bags from recipes going back into the 1890s, but the method was recommended for its tidyness, not its efficiency.

thirdeye