My results from "cooking a brisket till it jiggles using parchment/butcher paper instead of foil" and what I learned...
 

For those interested, here are the results. It was 210* in the point and 203* in the flat when I took it off. It did jiggle like jello when it was done, but I had to hold it for a few hours until it was time to eat, so it firmed back up during the rest. Because of this, I believe that Aaron doesn't rest his more than an hour or so, or he leaves it in a warm hold (maybe in the 200* range)until it's time to be served. Either way, this brisket is in my top 5, maybe even top 3 of all time. Definately the best one I've done in a very long time, possibly years.



To start, it was a 13/lb CAB Choice that I hardly trimmed. Mainly, just the hard fat between the point and the flat, you'll see how uniform it's shape is in the pics. It was seasoned with a simple 50/50 of kosher salt and an even amount of white and black pepper, and a 1/4 of the total amount of granulated garlic. So, I think that it broke down to 1/2 cup kosher salt, 1/4 cup black pepper, 1/4 cup white pepper, and 1/4 cup granulated garlic. As you can see, the bark was great and I am a believer now that you don't need a bunch of stuff in your rub to make a good bark.



I got the smoker up to temp. I put the meat on when it was at 250* and stable, but once the meat went on, the temp climbed to between 275* - 300* and I didn't touch a thing, I just let it ride where it wanted to settle. It was done in about 7 1/2 to 8 hours. I wrapped it in parchment paper in the 165* - 170* range in the flat and took it to 203* in the flat and 210* in the point.



I put it in a 170* degree oven for about 3 hours to rest. I think that I read that Aaaron recommends a 200* degree temp for holding, I may be mistaking though.



Either way, the brisket came out amazing. It was tender all the way through the flat. I left the flat and point connected to slice for serving, and it was incredibly juicy and tender in that section. But there wasn't a dry part to it except the very end of the flat, and that was still pretty moist. But that was the test piece any way.



One thing I did notice was that there was hardly any extra liquid in the paper after resting. And I put the brisket on a sheet pan just in case the paper leaked, so I wouldn't lose any au jus, but there wasn't any. So I knew that it hadn't leaked through and steamed off in the cooking chamber. My belief now is that the paper really does allow the meat to breath better and gives a better result in the end. I don't think that I'll ever be able to go back to foil now.



So really, it comes down to relearning that all you really need is meat, simple seasoning, fire and simple techniques to put out great brisket. For quite some time, I've been trying to make it "better" for a comp, catering event or what ever, doing all kinds of things that really weren't necessary and only got in the way of what I was really after. And along the way, I forgot that less really is more and simple is better.



Here it is:

I'm glad it worked out, Tim! Nice job.

#truth! Nice brisket too!

Looks real purty..... :thumb:

Looks really good. :clap2:

Thanks for the write up! It gives me a little more courage to get a briskie under my belt.

Another convert,Like a always say keep it simple and you will be rewarded. You brisket looks terrific.

You're absolutely right. I was getting so lost in my own head that I forgot where I first started and where I was trying to get to!!!

Can you explain a little bit about using the parchment? Did you only have a single layer for the wrap or did you bring it around the brisket a few times? How did you get the parchment to stay in place and not leak out on the sides?

Sorry for all of the questions! The science of it makes me think that this could be the missing link between my non-tender briskets and success.

Great write up, well laid out and fantastic final product! Well done

Thank you, for sharing this with all of us

Absolutely...

I actually used 2 pieces and folded the edges of them length wise 3 or 4 folds. Then, I placed a single sheet over that seam. I put the brisket over the single sheet and folded the parchemnt over as best I could and tucked the excess under the brisket letting the weight of it hold the paper in place. The parchemnt leaked very little. I believe that what grease leaked out was what worked through the seam I created. I then wrapped the whole thing with another piece that ran perpendicular in direction to the brisket to hold it all together the best I could.

With all of that said, I spoke to a friend after I put it back on after wrapping it and he said that he used an X pattern with the paper. Make a extra large X, place the brisket in middle of the X, wrap one end of the X over and tuck it under the brisket and then the other side. Repeat the steps with the other piece of paper that makes up the X. The weight of the brisket will hold the paper in place.

I recommend putting the whole thing on a sheet pan though just in case the paper doesn't hold or in case of any possible leakage.

Great job. Thanks for the thorough post.

I really want to try this now

I don't think I'll ever go back to the old way!!!

whoa dude, like, umm, err, uuhhhh, whoa.......speechless, beautiful farking brisket, umm, whoa.......

Now that is a good write up and glad that you have a great brisket.

Nice looking brisky ! :thumb:

I have to agree. We wrap them in parchment all the time and put foil around that. Works great.

Do you find that the foil creates to tight of a seal that causes the brisket to build up juice and braise as wrapping in straight foil would? Or does it still breath enough that it isn't swimming whe you're done?

Now that I remmebered, I did spray the brisket with a worcestershire/water mixture once at the 4 hour mark, and the other when I wrapped it in the paper. I believe it was about 1/4 cup of worcestershire to 1 cup of water.

It looks great but, who is Aaron?

Looks great! Thanks for sharing Tim.

Aaron Franklin of Franklin's BBQ in Austin, TX. He's been a celebrity judge on BBQ Pitmasters, featured in T.V. shows such as No Reservations, and his brisket has been deemed the best in the country by Bon Appetit.

I highly recommend that episode. Brisket is my worst category in my short comp career and the simplicity in which he cooks great brisket was inspiring. Bourdain's crew got some great video to illustrate what the "jiggle" looks like, and the brisket looked drenched in it's own juices when he sliced it. Loved when the guest showed the snap when he did the pull test as well.

It kinda seems like the pastrami styles in NYC. Over at Katz's Deli, a major institution, they cook the pastrami til it's so tender you need to hand cut it as the slicing machines will simply cause it to just flake apart.

At 2nd Ave Deli, the pastrami holds on more densely and it can be sliced on a machine.

Both styles are delicious. Perhaps what the KCBS guys are looking for is not what Texans are looking for? What's overcooked for one is an example of perfect brisket for the other?

Looks Awesome ... Proves sometimes less is better:-D

Looks awesome! nice smoke ring, just right color, and wow i wish i could smell it! We need scratch and sniff screens....

[QUOTE=neuyawk;2207009]It kinda seems like the pastrami styles in NYC. Over at Katz's Deli, a major institution, they cook the pastrami til it's so tender you need to hand cut it as the slicing machines will simply cause it to just flake apart.

At 2nd Ave Deli, the pastrami holds on more densely and it can be sliced on a machine.

Both styles are delicious. Perhaps what the KCBS guys are looking for is not what Texans are looking for? What's overcooked for one is an example of perfect brisket for the other?[/QUOTE]

Exactly!!! And that's why I've decided that my short competition career is likely no more. I just can't wrap my head around the idea of cooking some thing to standards that I myself don't necessarily enjoy or like. Nothing against it, I've just decided that it's not my thing. And it's not like I was a failure at it and gave up. I have a few trophies and top finishes, so it wasn't like I sucked at it. It just came down to the fact that I'd rather cook to the standards of what I, my family and friends enjoy instead of what people have been "told" what BBQ should look, taste, and feel like. Now, I'll likely shift my interest and energy back the catering side of the house.

I agree!!! Every one that's trying to attain brisket nirvana should watch it. It is a very usefull tool to actually see and not just read what it should look like, and to be shown how simple it really is.

I'm going to make sure my DVR never deletes that episode. The brisket video pr0n is off the charts.

You should compete in TX, in my short 1 yr old comp "career" I've learned that it's a good thing to turn in Q that is a little extra tender, cause the judges can't pick it up with their hands. Plastic knifes and forks only. This past weekend I used the butcher paper technique at a small comp. and got 1st place! Juicy, tender brisket that we sliced about 1/4 to 3/8 thick. Happy to say the tenderness was spot on, it didn't crumble at all. I had used a prime angus brisket that I picked up at the local butcher counter. I regret not taking pics but between the both of us we had our hands pretty full. Sadly there were no leftovers to take to work today.

Thank you for your thorough reply! If we ever take a break from football weekends, I will be trying this method very soon. I've got the flavor down pat (Adam Perry Lang's recipe... SO GOOD), but the tenderness has been hit and miss. I will hopefully be reporting good results sometime in the next few weeks! Thanks again! :razz:

Nice work! :clap2:

In cooking, as in life...

Ya know, I thought this too, and I guess I still do for the most part, but recently on Greg Rempe's show he hosted the newest installment of the Brisket Roundtable. One of the guests was Mike Wozniak of Quau. Right now he is one of the top ranked brisket cooks in KCBS. At one point during the discussion I remember hearing him say that he knows the brisket is done when it has the resistance of a woman's breast. Now these are his words not mine, so hopefully I don't get modded haha, but that sounds to me like his brisket is more tender than what most are shooting for.

You're very welcome! APL's brisket is a great one for sure. Those flavors combined with the butcher paper wrap technique, I think that you'll be very happy!!! I think that you just gave me a great idea for the next one I do!!!

I'd also like to add that using 18" or 24" butcher paper would likely work much better than the 15" parchment paper I had on hand.

[QUOTE=Q-Dat;2207177]Ya know, I thought this too, and I guess I still do for the most part, but recently on Greg Rempe's show he hosted the newest installment of the Brisket Roundtable. One of the guests was Mike Wozniak of Quau. Right now he is one of the top ranked brisket cooks in KCBS. At one point during the discussion I remember hearing him say that he knows the brisket is done when it has the resistance of a woman's breast. Now these are his words not mine, so hopefully I don't get modded haha, but that sounds to me like his brisket is more tender than what most are shooting for.[/QUOTE]

Depends...are they natural or "enhanced"???:laugh:

So all I need to do next weekend is to reproduce your success and everything will be just fine! :grin:

I really like the idea of a very basic rub. :thumb:

Oh boy, I already ordered my large "Brustkern von oesterreichischem Jungstier" today and really hope I don't mess it up (again), I just need to get to the right point without overcooking or drying it out. We'll see how that's going to work out.

The translation making most sense would be "Kind of brisket from young Austrian bull", which is not quite the same as a real brisket or packer as you have over there, but more like the European version of a brisket. A full report of that cook will follow afterwards.

BTW My wife is skeptical about the simplified rub, because she thinks just salt + pepper + garlic will emphasize the garlic, which she does not like that much. With a mix of 1/2 cup salt + 1/4 cup white pepper + 1/4 cup black pepper + 1/4 cup garlic will it be heavy on garlic? I think we have granulated and powdered garlic, does this make any difference? My wife would use a bunch of herbs to experiment with, but I want to perfect the brisket first.

I don't think you'll even notice the garlic up front at all. It will fade into the back ground and play a supporting role as long as you're not heavy handed witht he rub. The pepper will likely be the flavor that shines through the most with the salt following. At least, that's how mine tasted. Yes, there is a difference between granulated garlic and powdered. I prefer and always use granulated garlic. But garlic isn't a requirement by any means. The true Texas style is straight up salt and pepper for the most part. But, I like what garlic brings to the table in rubs.

Good luck with the cook!

Thanks for the report. :thumb: I've been to Franklin's in Austin and that experience has become my reference point and target. I do Salt/Pepper only, but don't do foil or paper - I think because I'm too lazy and I'm getting dang tasty results.

Thanks for the answer above on how you wrap. That was helpful. Can you clarify:
1) For checking doneness, did you just do it by feel of pressing on the brisket? Press looking for wobbling? Or did you use a probe looking for resistance?
2) If probing, are you unwrapping, probing through the paper or what? Same with the temp readings, though the paper? And do you have enough skill to probe the top without going through the bottom paper/foil? I don't.

Great thread. I am going to have to pick up some butcher paper tonight at Sams. I have to try this.

I hope that answered your questions.

Now I can't await the weekend to arrive, the Q is scheduled for Sunday. The only missing part is the parchment, which I will not be able to get here, so either I can find some kind of butcher's paper, or I'll have to stick to aluminum foil instead.

If you have to use foil, your times and texture will change a bit. But if you can find butcher paper, that would be my first choice. A local butcher or meat market should be willing to give you a few good sized pieces in exchange for some of the left over results I would imagine.

But one thing I really liked about using the paper versus the foil is that it seemed to give the benefit of foil, with out making the bark of the meat soft while keeping it tender.

Very good info and thanks for the pics too, gonna have to find some butcher or parchment paper, Sams doesnt sell it down here. Gotta try that this weekend though.

You can get parchment paper at most any grocery store. If you have a local butcher or meat market that uses butcher paper, ask them if you can have a couple of pieces big enough to wrap a brisket. But, I plan on picking up a roll of actual butcher paper from a food service supply company in a couple of weeks when I'm down, near where it is.

http://www.pospaper.com/40coloredbutcherpaper.html

This is where I got mine from. I got enough to last me a couple years

Ive got one for you, Im having a banquet for the softball team this weekend and I feel completely flustered about brisket. got a nighttrain brisket going right now, but is the difference between foil and paper that much that I shouldnt try it this weekend on a pair of packers or since Im not confident anyways, run with it and give her a shot?

Thanks for the tip on the paper