The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Butcher Paper Wrapped Brisket (http://www.bbq-brethren.com/forum/showthread.php?t=61082)

HeSmellsLikeSmoke 05-02-2009 10:05 PM

Butcher Paper Wrapped Brisket
 
I have seen a few threads that mention the use of butcher paper in lieu of foil for wrapping and holding brisket. Funk has suggested it in several threads. I have read about the Central Texas brisket meccas using butcher paper this way.

I think this deserves a thread all by itself. Does anyone use this method who would give us their insight?

I am in the mood to try it.

RixCue 05-02-2009 10:14 PM

Give it a try . I have used brown paper bags on butts. It helps like foil with out all the steam.

Rick

ZILLA 05-02-2009 10:14 PM

When I was at Snows BBQ in Lexington, Texas a while back they said that's haw they do it. They make the best brisket you'll ever taste.

FatDaddy 05-02-2009 10:24 PM

I've seen em use paper sacks. Friend of mine uses clean unlined feed sacks from the feed lot. Works out pretty good seems like.

MilitantSquatter 05-02-2009 10:33 PM

Quote:

Originally Posted by ZILLA (Post 915876)
When I was at Snows BBQ in Lexington, Texas a while back they said that's haw they do it. They make the best brisket you'll ever taste.

This article about Snow's in Texas Monthly confirms the butcher paper technique.

"She starts the meat smoking at four and wraps the brisket in butcher paper around six or seven."


ZILLA 05-02-2009 10:40 PM

That old gal is really nice, even after a long morning of cooking she will stop and shoot the breeze with you. If you guys ever get the chance, go. All you need is a good GPS system in your car. Saying that this place is out of the way would be an understatement.

Weiser 05-02-2009 11:02 PM

I have wrapped a few Briskets in paper and left
them on for a couple of hours.
I'm talking about 225

It works.

Weiser



Quote:

Originally Posted by ZILLA (Post 915886)
That old gal is really nice, even after a long morning of cooking she will stop and shoot the breeze with you. If you guys ever get the chance, go. All you need is a good GPS system in your car. Saying that this place is out of the way would be an understatement.


daedalus 05-03-2009 08:43 AM

I am a little confused...why is butcher paper supposed to be better? What will it do that foil wont?

barbefunkoramaque 05-03-2009 08:53 AM

Quote:

Originally Posted by FatDaddy (Post 915882)
I've seen em use paper sacks. Friend of mine uses clean unlined feed sacks from the feed lot. Works out pretty good seems like.


THIS IS REAL DEAL!!!! WAY BACK IN TIME!!!!!!

I had a picture of this somewhere. Hmmm I guess you have to watch "GIANT" to see this. Of course they were not eating brisket though.

I think new feed sacks have a linseed oil additive now. It smells like it does. Could have been the sacks I looked at though.

buckinbbq 05-03-2009 08:55 AM

Gonna have to watch this one

barbefunkoramaque 05-03-2009 09:09 AM

Quote:

Originally Posted by daedalus (Post 916028)
I am a little confused...why is butcher paper supposed to be better? What will it do that foil wont?

Okay, I am not saying butcher paper is better, just different.

There are several reasons some use paper.

Paper can be both a wrapping for the brisket to rest, smoke when its stalled to quicken the pace (like foil) but you don't have to worry about mushing up your well defined bark as much. There should be no liquids used.... the brisket has enough in it at stall. Plus anyone cooking the brisket at its zenith of tenderness and that is concerned with OVERCOOKING might prefer paper over foil. I am not saying foil will overcook... thats more up to the cook, but you have to fret about it less because there's less of a seal.

Paper is better to wrap in to rest and cool because there is no reaction to the meat (like when the meat eats through the foil, which can leaches aluminum into the brisket then into the body, which can cause Alzheimers)

I used paper sacks because I had 300 at one time. great until you try and retrieve one and it falls through. Butcher paper won't do that as much.
Foil can leach aluminum into the brisket then into the body, which can cause Alzheimers.

I also like it because I can grab one without pads or gloves.
Whereas foil can leach aluminum into the brisket then into the body, which can cause Alzheimers

Butcher paper also is a great serving platform. So if you have it around (ITS WAY CHEAPER) it works out well.

Basically it steams less but still confines the heat in the paper (depending on how tight you wrap it [wrap once with folds up, then again with folds down and the meat resting on it to close it]. You can even fold it a bit like foil. Only thing is foil can leach aluminum into the brisket then into the body, which can cause Alzheimers.

Dale P 05-03-2009 09:27 AM

I wrap my brisket with toliet paper. I wonder if that is why it taste like chit?

jturk 05-03-2009 09:29 AM

At the risk of me sounding stupid... do you wrap it in paper then back in the smoker, or when you take it off for the post smoking hold time? Thanks

Trucky1008 05-03-2009 09:38 AM

Quote:

Originally Posted by Dale P (Post 916055)
I wrap my brisket with toliet paper. I wonder if that is why it taste like chit?

Now that's funny!

thirdeye 05-03-2009 09:57 AM

A paper wrap works good. Some folks are quick to point out that paper bags from the market are not sanitary, so take that with a grain of salt. They also will soak up some fat and tear easily, so beware of that.

Butcher paper is stronger than paper bags, but some butcher paper has a coating on one side, as does the white "freezer paper', so I use the dull side for wrapping, not the shiny one.

Speaking of paper bags, they were very popular around the turn of the century for cooking in......My granny cooked a lot of stuff in paper bags. I may have to do some potatoes in one tonight just for old time sake. I've added the most important rule to the top of the chart I scanned. That is 215 oven temp for 8 minutes, then reduce the oven temp to 170. The other tip is to oil the inside when cooking meats so they won't stick to the bag.










All times are GMT -5. The time now is 04:44 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.