Brisket

Bhaynes85

I see a lot of guys wrapping their brisket in paper . What kind is it, and why?

Thatgrimguy

It's waxless butcher paper. Most use un bleached, personally I don't care about that.  It's let braised than wrapping with foil and not as crunchy as running naked. It became a craze when Aaron Franklin of Franklin BBQ started telling everyone how he does brisket.

Photo Egg

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Best price I have found. Enough to share with friends.

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

lousubcap

Here's a link to a video that highlights the differences with foil, butcher paper and running nekked for the cook. 
https://www.youtube.com/watch?v=lnRRDSYgdmw  
Basically the paper is used once the bark is at the texture you want and the cook needs to continue without steaming the brisket as happens with foil.  FWIW-

SoCalTim

Brisket is my nemesis.

Bhaynes85

Hmm thanks guys the video

StillH2OEgger

I'm not brisket expert (not even close), but just because that is the best method for certain types of smokers doesn't mean it also applies to a BGE. Not saying it is or isn't, but just one of many considerations. The Travis method, for one, does not require butcher paper.

CanDid

@StillH2OEgger - There's a YouTube video where a guy does the Franklin method on the BGE and he claims it's the best he's ever had. His brisket did look good, but after all that hard work he cut it with the grain.

It's at the very end. Kind of funny actually.

https://www.youtube.com/watch?v=OGsZkoa-lIE&list=PLSXbCaPNrdQrGC2XUyaIze5Iru3ESmPxe&index=2

lousubcap

@Bhaynes85 - if you want to overload on brisket info, give the search function here a look.  You will get enough thread links to keep you busy for a while.  That said, pick a process and run with it.  Note the results (recognizing the quality of brisket going in is a major factor on the outcome) and then go from there.  The fundamental truth with brisket is "The friggin cow drives the cook."
Acknowledge and work with that and you are well on your way.  FWIW-

Woody

You can also use grocery bags as was suggested some time ago.  I tried this once and it seemed to work pretty well.  Gives you the opportunity to try it out prior to buying and having to find a place to store the big roll.
I don't do brisket as often as I like as I am the only one in the household who really enjoys it and will eat leftovers.

Ladeback69

CanDid said:

@StillH2OEgger - There's a YouTube video where a guy does the Franklin method on the BGE and he claims it's the best he's ever had. His brisket did look good, but after all that hard work he cut it with the grain.

It's at the very end. Kind of funny actually.

https://www.youtube.com/watch?v=OGsZkoa-lIE&list=PLSXbCaPNrdQrGC2XUyaIze5Iru3ESmPxe&index=2

It looks juicy, but he did cut it strange and he used a water pan in the BGE which isn't needed.  The meat looks stringy. 

nolaegghead

Meat will looks stringy if you cut with the grain rather than against it.

lousubcap

As @nolaegghead  points out-and if you don't know that bit of brisket info, then no reason to produce a video unless you have a new and world-beater process.  

that_dude_Dave

a good quality knife will cut brisket way better than the kitchen sawzall he used in that video! the slices should be about 1/4", and he overcooked it...

DMW

nolaegghead said:

Meat will looks stringy if you cut with the grain rather than against it.

Wait, that makes sense, if you know physics and stuff... Are you a witch doctor?