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Unread 09-10-2012, 12:27 PM   #31
Booking It
Knows what a fatty is.
Join Date: 02-20-11
Location: Chicago Suburbs
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Originally Posted by CarolinaQue View Post

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.
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!
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