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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-19-2012, 07:28 AM   #16
Al Czervik
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Very nice Bob as always... Your post is very informative and both briskets look like they turned out well. I for one like sliced point and yours looks mouth watering.
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Old 05-19-2012, 12:03 PM   #17
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I for one, would like to sample Bob's Unctuousness. That looks outstanding!
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Old 05-19-2012, 12:38 PM   #18
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Great looking brisket brotha, I love seeing these threads with butcher paper good deal!
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Old 05-19-2012, 10:56 PM   #19
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Quote:
Originally Posted by AustinKnight View Post
Great looking brisket brotha, I love seeing these threads with butcher paper good deal!
You are one of the guys I followed on this. An excellent technique. I will note, I had to buy 15" width, what a pain! I am gonna get some 30" stuff if I ever see it.
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Old 05-20-2012, 03:43 PM   #20
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I found 18" wide butcher paper at SAMs. Will I regret it if I purchase paper this narrow to use for brisket and irk butt? I may need search online to find wider options.
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Old 05-20-2012, 03:52 PM   #21
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I had 15" and it was too narrow by about 12" to be really easy. I would think 18" would also be about the same. If I had a good wide table next to my cooker, this might not have been as big of an issue. I really think 24" is the minimum, that being said, I am cheap enough, that I would buy the 18" over paying shipping on anything wider.
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Old 05-20-2012, 03:52 PM   #22
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We need a drool icon!!
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Old 05-20-2012, 04:30 PM   #23
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Quote:
Originally Posted by landarc View Post
You are one of the guys I followed on this. An excellent technique. I will note, I had to buy 15" width, what a pain! I am gonna get some 30" stuff if I ever see it.
Cool brotha I'm always happy to help, ya when I run out I'm getting a 24" roll that should be big enough to not have to join anything. You should try BP with ribs and butts it also works really well :)
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Old 05-20-2012, 04:35 PM   #24
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if you have a smaller width roll, easiest I found was to layer/partially overlap the sheets. uses a bit more paper, but works just fine.

first one down, then the second and third at the midpoint of the bottom sheet. Then roll it up. After that way, I wrap another sheets around the brisket in the opposite direction.
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Old 05-20-2012, 04:46 PM   #25
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That's what I did Vinny, sort of. But, it seemed that a wider roll would be easier and faster to get done. I am not going to throw out the 15" paper, but, I will refer other folks to get the 24" stuff.
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Old 05-20-2012, 04:47 PM   #26
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Very nice.
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Old 05-20-2012, 04:54 PM   #27
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Quote:
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That's what I did Vinny, sort of. But, it seemed that a wider roll would be easier and faster to get done. I am not going to throw out the 15" paper, but, I will refer other folks to get the 24" stuff.

I agree 100%... I still have some of the 15" to use up as well.
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Old 05-20-2012, 05:19 PM   #28
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Looks fantastic. Thanks for the pics
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Old 05-20-2012, 05:20 PM   #29
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I have always thought this too. I wonder why we don't.
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Old 05-21-2012, 08:59 AM   #30
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Top notch, as always.

Thanks for sharing all the pics and the process.
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