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Saturday brisket experiment
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achtungpv
Posts: 39
By far, the best brisket in central Texas is found at Franklin BBQ in Austin. That pretty much puts it in the running for best brisket in the world.
One of his secrets is wrapping the brisket in butcher paper instead of foil and finishing the smoke. The paper doesn't burn but it allows steam to escape while keeping the the brisket extremely juicy and the bark crusty.
Just put a 7 lbs. flat on at 225 and will be wrapping it up in butcher paper after 4 hours or so.
Either this will turn out to be the best or worst idea ever. There won't be any middle ground on this one.
One of his secrets is wrapping the brisket in butcher paper instead of foil and finishing the smoke. The paper doesn't burn but it allows steam to escape while keeping the the brisket extremely juicy and the bark crusty.
Just put a 7 lbs. flat on at 225 and will be wrapping it up in butcher paper after 4 hours or so.
Either this will turn out to be the best or worst idea ever. There won't be any middle ground on this one.
Comments
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Good luck. Let us kown how it turns out. Did you take any pics?Everyday is Saturday and tomorrow is always Sunday.
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interesting! let us know how you make out
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That is one I haven't heard and definitely look forward to hearing the results.Knoxville, TN
Nibble Me This -
I'll take pics starting when I take it off to wrap it up in butcher paper. I'm so glad my wife and daughter are out of town. If this doesn't turn out, they'll never find out about it. :laugh:
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That's about exactly when I'd try it!!
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Pleeeeeeeeze post pics and results.John in the Willamette Valley of Oregon
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Just wrapped in paper and put it back on the egg...9 hours in @ 170 degrees internal. I'll pull it at 195.
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Definitely interested in the results too.....maybe I caught Franklin on a bad day, but his brisket didn't do it for me (or any of the other first timers at the table). Hope yours turns out the way you like it!
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Serving on butcher paper is old skool... Heheheee. Holding in butcher paper is common in some hill country joints too, and other places with larger pits, especially for brisket. But for holding, make sure you have the un-coated white, or the brown (also called peach, which is usually not coated). Don't get "freezer paper" confused with "butcher paper" when it comes to holding in the pit. The shiny side of freezer paper is plastic coated. Not good with heat.Happy Trails~thirdeye~Barbecue is not rocket surgery
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