Brisket/butcher paper question

clemsontyger97

Making second attempt at brisket today.    Couldn't find any butcher paper to buy, so local butcher was gracious enough to just give me a bit.   Took it off to wrap and paper ripped to shreds.   So I'm rolling naked the whole way like I did with my first one, which was fine but slightly dry.   Primary question is about the butcher paper.    I've watched videos of guys wrapping in butcher paper and it seemed pretty dang tough as they wrapped, but I got a few turns and it was all torn up.

Not an expert on butcher paper but this was plain white and don't think it was waxed.   When I've watched guys wrap it has been brown/pinkish.   What, if anything, am I missing on the paper?   My reason for using the paper this time was twofold:  1.  Just to see if it helped with the moisture since first one was a tiny bit dry and 2.   just to try something different and see what difference it would make wrapped vs unwrapped.

I've got an 11 lb whole brisket on since 7am.   I know there's no hard rule, but should I still be done by 6-7pm if I'm in 230-240 range or should I bump into the 250-275 range?

blasting

https://ceramicgrillstore.com/products/pink-butcher-paper-barbecue

When I bought, I had to buy a huge roll just to get a decent price (from another vendor).  This seems to be a more reasonable size and cost.

If you're in a pinch, I've taped together paper grocery sacks with masking tape.

lousubcap

I will post the Aaron Franklin brisket wrap test at the close of this thread in the event you haven't given it a look.  And I am no expert with the paper or foil as I run nekked to the brisket finish line-and no expert there either.
Regarding your temperature and cook times question:  For around the past year or so I have been seeing around 0.7-0.8 hrs/lb at an average of 275*F (on the calibrated dome) for prime and SRF cuts.  I plan for 1 hr/lb at that temp and then roll into the rest (on a cooling rack for about 20-30 mins) before the FTC to bring it home.  FWIW-

And the link:
https://www.youtube.com/watch?v=lnRRDSYgdmw

clemsontyger97

Yea I've watched that one just wasn't sure where I went wrong wrapping.   I'm shooting for 200 range, but will start probing at 190.   Main thing is I need to be done around 7 so I can let it rest for at least hour right?   Or can rest be shortened without hurting end result.   Definitely going unwrapped at this point 

SGH

Brother tiger, if your paper tore up, there is a real good chance that it was light weight paper used for wrapping commodity cuts and/or sandwiches. Paper comes in many different weights for different applications and uses. No matter the brand or color, you always want 40# weight for cooking purposes. Why? It's thick and tough enough to hold together in a cooking environment, yet thin enough to breath. I'm willing to bet you had paper that was in the 10-20 pound weight. This is a very common weight for general wrapping, not cooking. More often than not, the heavy weight paper will have this notice attached. I post this with permission from the Paper Gods. 

Some of the very cheap non brands may not include this notice. However most do from what I have seen. Hope this helps my friend.  

lousubcap

@clemsontyger97 -  the word on the street is that a rest for a good while helps the end product.  Used to be around an hour was fine now pushing two hours +.  I would rest as long as as I can (up to two- three hrs) within the constraints of serving the groceries and go from there.  And always slice only on demand-dries out before your very eyes.
Give the Franklin payoff video a look if in doubt about slicing the flat and point-takes all the mystery out of it.  Enjoy the remainder of the cook and eats.

clemsontyger97

Thanks all, and that definitely helps on the paper @SGH Should be good...I am almost at 7 hour mark and appear to be crawling out of the stall, so think I am going to be good to eat on time or fairly close to plan.   Will post update and pics later unless it looks like a dried out piece of leather.   

clemsontyger97

Closing in on the finish line.   About to start probing in a bit.   If I hit 195-200, should I let it rest for a bit before cooler or go straight to foil and cooler?   Don't want to pull at a good temp/feel and then overshoot it by it continuing to increase in the cooler

lousubcap

When you get the feel in the great majority of the flat-pull and let sit on a cooling rack for 20-30 mins (stops the carry-over cook) and then FTC (at least an hour or two in you can) til ready to slice on demand.  Great eats await.  FWIW-

apinion

Wrapped mine with pink paper I got from amazon this last weekend. My best performance yet.  I really enjoyed the process.