C
chrisnjenn
Guest
Thanks for doing this. I will try it.
This thread is epic. Gonna rank up there with the Blackhawk and NightTrain threads.
Any online or local sources where one can find the pink paper?
For those of you that have tried parchment paper, how many times did you wrap it? Is this just normal ole parchment paper you'd find in the grocery store? I have some, but it seems rather thin for the task at hand. Thanks!
I had some brisket from Mighty Quinn here in Brooklyn NYC. He had it wrapped in clingfilm and was keeping her in a cooler. Jiggled just right!
Hey Cque,
Thanks so much for this write up! Did my first brisket and it came out very nice! A little bit more salty then I'd like, but I also added Montreal steak spice, so that might have been it. Granted, this was my first brisket, so I'm not sure if I'm just tooting my horn, but it was definitely moist and tender compared to the very few BBQ places we have in my area.
Quick question, I pulled it out of the rest in the oven at 200 after 2.5 hrs, and sliced. Is this correct? Or is a rest at room temperature required after pulling straight from the oven?
Also, I tried slicing the point with the flat, but find the grain runs a different direction in some parts. Do you separate and rotate the point to match the flat? Might have just been the piece I had, but am not sure. i'll probably try burnt ends next time, but those fatty slices... wow! so gooood. :grin:
Cheers,
Kind of like tortilla chips. The red ones taste better.Is there a difference in the color of butcher paper?
Just acquired a roll of commercial butcher paper and used it for spares yesterday. Will never be using foil again - anytime I need to wrap something I will be wrapping with butcher paper. Night and day difference IMO. You don't get the steaming effect of foil and thus the bark and texture of the meat is preserved. You get the desirable effects of foil without the undesirable ones.