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Pink Butcher Paper on sale.

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  • JohnInCarolina
    JohnInCarolina Posts: 34,722
    Pink Butcher paper reminds me of Bruce Jenner for some reason.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    JohnInCarolina said:
    Pink Butcher paper reminds me of Bruce Jenner for some reason.
    Hey! You liberals are supposed to be sensitive to the wishes of those who identify as women!  It's Caitlin, not Bruce!
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  • sumoconnell
    sumoconnell Posts: 1,932
    Buffalo
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • SGH
    SGH Posts: 28,988
    JohnInCarolina said:
    Pink Butcher paper reminds me of Bruce Jenner for some reason.
    I never made the connection until now. But the more that I think about you may be on to something. Both the paper and Bruce end up wrapped around big hot chunks of meat ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    @sgh :rofl: glad I wasn't drinking as I read that. 
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  • SGH
    SGH Posts: 28,988
    theyolksonyou said:
    @sgh :rofl: glad I wasn't drinking as I read that. 
    That was pretty good wasn't it ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • YukonRon
    YukonRon Posts: 17,261
    SGH said:
    theyolksonyou said:
    @sgh :rofl: glad I wasn't drinking as I read that. 
    That was pretty good wasn't it ;)
    Wine through the nose on that one.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SGH
    SGH Posts: 28,988
    sumoconnell said:
    Buffalo

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JohnInCarolina
    JohnInCarolina Posts: 34,722
    theyolksonyou said:
    JohnInCarolina said:
    Pink Butcher paper reminds me of Bruce Jenner for some reason.
    Hey! You liberals are supposed to be sensitive to the wishes of those who identify as women!  It's Caitlin, not Bruce!
    I was referring to the pre transition phase. Duh!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • SGH
    SGH Posts: 28,988
    JohnInCarolina said:
    I was referring to the pre transition phase. Duh!
    Poor ole Bruce.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • EggSmokeVa
    EggSmokeVa Posts: 378
    @SGH do you have a link to some info on the benefits of this rather than foil?
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
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  • YukonRon
    YukonRon Posts: 17,261
    Is she driving a Chevy?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SGH
    SGH Posts: 28,988
    EggSmokeVa said:
    @SGH do you have a link to some info on the benefits of this rather than foil?
    Here is a great video if the link still works.  
    http://video.pbs.org/video/2365494916/

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    It works. Just tested it.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • blind99
    blind99 Posts: 4,974
    I've got 18" paper and it is tricky to get a full packer wrapped securely / I usually need to secure it with some twine. (I also stink at wrapping Christmas presents so maybe my experience doesn't count). But my next roll will be 24". 

    @EggSmokeVa there's an Aaron Franklin video if you're interested. Paper steams the meat less than foil. I think it preserves the bark better and doesn't turn the brisket into potroast. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SGH
    SGH Posts: 28,988
    YukonRon said:
    Is she driving a Chevy?
    No. She said it was having tranny problems. That is unheard of in a Chevy. Got to be a Ford ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DoubleEgger
    DoubleEgger Posts: 19,166
    edited November 2015



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  • EggSmokeVa
    EggSmokeVa Posts: 378
    Thanks @blind99 and @SGH I will give it a try!
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
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  • johnnyp
    johnnyp Posts: 3,932
    For those of you with the cutter, where do you store it? I would love to buy one, but where the heck am I going to put it?
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • YukonRon
    YukonRon Posts: 17,261
    SGH said:
    YukonRon said:
    Is she driving a Chevy?
    No. She said it was having tranny problems. That is unheard of in a Chevy. Got to be a Ford ;)
    Recent study says 1 out of three Chevy truck owners are just as disappointed as the other two for not buying a manly Ford truck.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • MaC122
    MaC122 Posts: 797
    Are we all a franklin BBQ slave? He says wrap and we do. Who wrapped before Franklin BBQ? Honest.
    St. Johns County, Florida
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  • blasting
    blasting Posts: 6,262
    HendersonTRKing said:
    Ordered.  Also ordered the roller/cutter -- highly discounted as well.

    @HendersonTRKing
    Thanks that is a good price, ordered.  (I've had it in my cart for over a month but hadn't noticed the price drop) 

    This year, all presents are gonna be wrapped in pink butcher paper.

    Phoenix 
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  • blind99
    blind99 Posts: 4,974
    MaC122 said:
    Are we all a franklin BBQ slave? He says wrap and we do. Who wrapped before Franklin BBQ? Honest.

    @mac122  I don't feel the need to wrap every brisket. Low and slow all the way works fine. But if the bark is done and I want to crank the heat up and get it done, wrapping has its place. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • cazzy
    cazzy Posts: 9,136
    blind99 said:
    I've got 18" paper and it is tricky to get a full packer wrapped securely / I usually need to secure it with some twine. (I also stink at wrapping Christmas presents so maybe my experience doesn't count). But my next roll will be 24". 

    @EggSmokeVa there's an Aaron Franklin video if you're interested. Paper steams the meat less than foil. I think it preserves the bark better and doesn't turn the brisket into potroast. 
    Watch The Payoff video more closely.  You're doing it wrong sir.  I've been wrapping briskets with 18" paper for almost 4 years and have never needed twine.  
    Just a hack that makes some $hitty BBQ....
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  • MaC122
    MaC122 Posts: 797
    blind99 said:
    MaC122 said:
    Are we all a franklin BBQ slave? He says wrap and we do. Who wrapped before Franklin BBQ? Honest.

    @mac122  I don't feel the need to wrap every brisket. Low and slow all the way works fine. But if the bark is done and I want to crank the heat up and get it done, wrapping has its place. 

    You got me there, but I still have a point. A Lot of people do not wrap and have great briskets. I'm staring to think its really about the quality of the meat, not how you wrap it.
    St. Johns County, Florida
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  • cazzy
    cazzy Posts: 9,136
    edited November 2015
    MaC122 said:
    blind99 said:
    MaC122 said:
    Are we all a franklin BBQ slave? He says wrap and we do. Who wrapped before Franklin BBQ? Honest.

    @mac122  I don't feel the need to wrap every brisket. Low and slow all the way works fine. But if the bark is done and I want to crank the heat up and get it done, wrapping has its place. 

    You got me there, but I still have a point. A Lot of people do not wrap and have great briskets. I'm staring to think its really about the quality of the meat, not how you wrap it.
    It's always been about the meat.  That's where we win or lose.  Here's the thing...and this goes the same with 3-2-1, he gave wind to a technique on completely different cooker and environment (stick burner w/  draft).  Part of the reason he and others wrap is to prevent oversmoking.  You have to really screw up to oversmoke a brisket on an egg.  Most Peeps who complain about smoke flavor off the egg are usually talking about dirty smoke.  Is it possible to get good results on the egg without wrapping?  Yep!  Some might even shoot past their target temp because they wrapped.  

    Alot of people missed the point of his book.  He didn't write it so you can copy him; he wrote it so people can learn more about barbecue and to help you find who you are in barbecue (ie here is a foundation, now develop your own style).  If some are looking at the brisket techniques as a recipe, get all the ingredients and buy a stick burner.
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,988
    MaC122 said:
    Are we all a franklin BBQ slave? He says wrap and we do. Who wrapped before Franklin BBQ? Honest.
    In one form or another, I have wrapped somethings for one reason or another since the 70's. My grandmother was wrapping turkeys in brown paper bags in the 1940's. However I'm not a die hard wrapper if that makes since. I'm one of the people who uses a wrap if the need arises. If you notice I usually encourage people who are cooking Wagyu briskets to not wrap just because, but to do it if the need arises. A wrap of any kind is a tool or a aid, not a must. To be perfectly clear, there are times depending on certain conditions that a wrap can be a real life saver. It's up to you to either control those conditions or to wrap to avoid the inevitable. Here is as true of a statement as you will ever read: If you start with quality meat, maintain a neutral fire (clean) and have a constant supply of fresh moving air, wrapping is not necessary. But it is still a helpful tool for most. The choice to wrap is yours and yours alone. But you should make that decision based on what's going on with your smoker and how the meat is responding in kind. 


    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    blasting said:
    This year, all presents are gonna be wrapped in pink butcher paper.

    My wife wrapped some of our gifts in pink and white butcher paper as well. Don't know why, but she did. I started to throw one of them on the smoker ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    johnnyp said:
    For those of you with the cutter, where do you store it? I would love to buy one, but where the heck am I going to put it?
    You know that's the biggest problem with just about everything that we buy. Where the heck to put it. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • blind99
    blind99 Posts: 4,974

    @mac122 Absolutely.  Good quality meat cooked well wins every time. 

    @cazzy Thanks, I will!  Or maybe I'll do like with Christmas presents and drop the brisket in a bag instead of wrapping it :)

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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