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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-30-2012, 04:09 AM   #1
AustinKnight
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Thumbs up 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 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. 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* 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 wheel while shooting that part well here is the PrOn and Video...enjoy

Ps if you got any questions feel free to ask.

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 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.
The Paper and tape.


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

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


Thx for lookin
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Unread 01-30-2012, 05:39 AM   #2
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The Brisket looked great. I think the video made the brisket look even better than the pictuires did. Great job.
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Unread 01-30-2012, 06:40 AM   #3
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Great job
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Unread 01-30-2012, 06:58 AM   #4
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Great looking brisket. Really nice......
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Unread 01-30-2012, 07:13 AM   #5
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Looks like it turned out Great!!
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Unread 01-30-2012, 08:03 AM   #6
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Great video...only thing that would have made it better is if I could have smelled and tasted it!

Oh btw.........Hook Em Horns!!!
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Unread 01-30-2012, 08:30 AM   #7
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Looking good, I also like the background music, sounds like it is straight from Lukenbach! Ah, the memories.
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Unread 01-30-2012, 09:28 AM   #8
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Looks great.

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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Unread 01-30-2012, 10:02 AM   #9
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I think the brisket and even the chicken looks pretty darn good to me.
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Unread 01-30-2012, 12:15 PM   #10
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Quote:
Originally Posted by ---k--- View Post
Looks great.

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!
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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Unread 01-30-2012, 12:24 PM   #11
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Quote:
Originally Posted by 5-0 BBQ View Post
The Brisket looked great. I think the video made the brisket look even better than the pictuires did. Great job.
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.
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Unread 01-30-2012, 12:32 PM   #12
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I am ready, ship it on over!
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Unread 01-30-2012, 12:46 PM   #13
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Looks great, I sure miss my smoker
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Unread 01-30-2012, 12:57 PM   #14
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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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Unread 01-30-2012, 01:10 PM   #15
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sweet. thanks for sharing and keeping the old school methods alive Extreme bbq is one good read. Love the recipes and rigs folks cook on, especially the guys grilling on the front end loader. Have you read Smokestack Lightning?
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