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Butcher paper and brisket
cdemot02
Posts: 23
I'm going to try the wrap method at 165 and I might be over thinking this, but what do I use to keep it on the meat?
Comments
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Why butcher paper?
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I want to give that a try as well.
Butcher paper breathes and preserves the bark.....unlike foil.
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Thanks for the info
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Sure. look up Aaron Franklin BBQ on YouTube. Good info.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Staples? Duct tape?cdemot02 said:I'm going to try the wrap method at 165 and I might be over thinking this, but what do I use to keep it on the meat?
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Wrap loosely in but her paper, you want it to breathe some. Blankets around that if you want to keep it warm longer, basically FTC but sub butcher paper for foil.LBGE & SBGE. Central Texas.
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Here are some short ribs I did recently...wrap the meat, place folded side down. Looks similar when I do a brisket just larger cut of meat and paper.
http://eggheadforum.com/discussion/1179778/boneless-beef-plate-short-ribs#latest
Austin, TX -
Wrap at 165 and pull when tender...then into a cooler or your oven. I will warm my oven to take the chill off and then wrap and store in there for hours. Still warm. Butcher papers breathes so go ahead and wrap it as tight as you like.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
“All you need in this life is ignorance and confidence, and then success is sure.”
- Mark Twain
Ogden, UT, USA
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Lol. So how we keeping it on the meat?
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Use enough paper so that the folded ends are under the brisket. Aaron doesn't always wrap in butcher paper during the cook. Depends on the color he's after. If color is good before doneness he wraps. Otherwise he cooks to doneness and then wraps before serving.cdemot02 said:Lol. So how we keeping it on the meat?Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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You just use a big piece and wrap like a burrito with the seam down so the weight of the meat is holding it in place.cdemot02 said:Lol. So how we keeping it on the meat?
Here you go (at 1:53)
https://youtu.be/sMIlyzRFUjU?t=1m53s
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Just fold it up.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Folding I'll do
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Do you all like a mesquite oak combo for smoke?
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Mesquite is to strong for me unless I am cooking direct with top open.
I like oak the best on brisket and am slowly switching all my cooks except yardbird over to oak.I would rather light a candle than curse your darkness.
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Never used mesquite and have read that it can be overwhelming and possibly bitter if not done right. For brisket, I stick with well-seasoned oak and hickory. I may add cherry to the mix if I'm looking for a good smoke ring.
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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I'll do an oak hickory combo
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I do oak and hickory
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I never really thought about it but I guess you could wrap loosely with butcher paper and then use butcher's twine to hold it all together.
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