Un Basic Red Butcher Paper Brisket HnF(Heavily PoRn + Video)

This is the brisket I did this past Saturday, I put it on at 2am Friday night on the UDS at 350*. I used my DigiQ to lock in the temp ounce it was dialed in I seasoned the 13# brisket(Dirty Dalmation rub + Garlic) and tossed it on fat side up for 1 1/2 hours then turned it over fat side down for about 2 hours until I got the color I wanted. When I got the color I wanted the brisket had been on for 3 1/2 hours then I wrapped it in Red butcher paper, I made a 3-by-6 foot sheet of paper by joining two sheets with gummed paper tape. I used some of what I read in Extreme Barbecue and modified:mod: Bruce's Brisket recipe kinda, by not putting the wrapped brisket back on fat sideup, instead on the UDS I did fat side down. The total cook took me 5 hours and 20 min and pulled it at 209*(Fastest thrmapen ever Orange) like butter baby,then I rested it (4 hour in a cooler) and at 9 hours and 39 min I sliced it and this was one good brisket:grouphug:. I've cooked the last 10 or so briskets using butcher paper instead of foil with great results so I thought I would share this one, I don't really have a stall with using paper cooking at 350*:wink: It just keeps going up in temp and the end result is good bark,moist and tender briskets. I do things like I cook, fast so that's why there's no pics or video of me wrapping the brisket in butcher paper but I assure you nothing but red butcher paper (non waxed that is) was used for wrapping this brisket very tightly. In the video for some reason I want to say foil but don't, I believe that was caused by lack of sleep I was running on 3 hours(while it rested so did I) and I was still kinda asleep at the whee:thumb:l while shooting that part well here is the PrOn and Video...enjoy:becky:

Ps if you got any questions feel free to ask.:thumb:

Red Butcher Paper Brisket...Old School - YouTube

Also this one was injected : Stubbs beef marinade, I strained the marinade then I added 1 level TBSP of AmesPhos to half a cup of bottled water :crazy: I mixed the half cup of water/AmesPhos to the stubbs/strained and at 10am Friday morning I injected the brisket and put back in the fridge tell 2am. :focus:
The Paper and tape.


Heat source K Comp works great only 15 bucks at Costco's 18LBX2 double bag :thumb:

Oak for smoke I used about 5 splits throughout the basket

Pre Prep PoRn








Trimming







This is the hours and min I pulled it at the IT was 209*

Done and out of the cooler




Total time for cook and rest time.

Little smoke ring but the smoke was there

Also did some thighs just for fun :becky:


Thx for lookin:heh:

---k--- said:

Looks great. :thumb:

But what was this 1:00 am and 2:00 am stuff I heard in the video? I was always told that this so-called "hot & fast" method was designed to let you get some sleep!

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THx guys, ya it does allow you to sleep but the thing is there was a basketball game on at noon and the brisket needed to be done by then. So I only got as much rest as I gave the brisket, I just should've gotton a few hours of sleep before I started the cook . Ya I like getting up at 8 am and knocking it out HnF, the 2am probably won't happen again unless I'm selling brisket


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5-0 BBQ said:

The Brisket looked great. I think the video made the brisket look even better than the pictuires did. Great job.

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Thx ya I feel the same way I've got to get a better camera for taking pictures and video. I used my phone for the video and some of the pictures, some of the other picture were done with my 10 megapixel camera it's about 5 years old and sucks for trying to get detailed pictures.

bigabyte said:

Thanks for sharing! A few years back I remember wanting to try that method, but never did. This makes me want to try it again.

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You of all people should brotha, I love your Basic threads that's why I named mine Un Basic:becky:. The red paper in my town is only 26 bucks for 18" 1000 foot roll that's a lot of food that can be wrapped with. Ill do another thread sometime later with more pictures of wrapping and stuff that wasn't in this one that I feel I left out. THx again brotha:thumb:

Some leftovers today for a snack :becky:







That's all folks no more brisket to shoot it's all been eaten :yo:

landarc said:

That sure looks good, nice work. I need to try butcher paper someday.

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It's worth a shot brotha you'll never know unless you try it:heh: