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Old 10-11-2012, 02:42 PM   #24
Full Fledged Farker
Join Date: 02-13-12
Location: Fort Worth, TX

Originally Posted by paperboy98 View Post
Where did you find the red butcher paper, and is it any different from white butcher paper? Very nice brisket!
Thanks for the kind words! I got the red paper here:

As for how it differs from the white, aside from the obvious, I have no idea. As it compares to foil, whenever I foiled, I always thought the texture was off. Tasted boiled or steamed. With this paper, there was none of that, at least not to my indiscriminate palate.

I probably overcooked it a little for the competition types. But for me, a backyard was awesome.
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