Brisket in Butcher Paper - Page 4

---k--- · 05-21-2012, 07:21 PM

Quote:

Originally Posted by landarc

For me, normal practices. Start probing at 195F. Probe every 20-30 minutes until done.

Thanks for the thread. I did two briskets this past weekend without any foil or paper during the cook. One was even injected with Fab B. Came out good, but not quite as moist as you got. Not even the injected one. I need to try this...

Now, are you probing through the paper? And loosing all the juice in the paper?

cowgirl · 05-21-2012, 07:23 PM

Great post Bob!! Don't know how I missed this!

Gore · 05-21-2012, 07:28 PM

Thanks Bob, this is on my list of things to do (perhaps when the diet that I thoroughly blew last week is over). I don't think I'd be patient enough to do all those temperature changes. I'm pretty lazy. Give Rob and family a big hug and kiss when you see him next. I should be in Reno 14-19 of October.

SirPorkaLot · 05-23-2012, 10:23 PM

Mr. Arc,

Thank you for posting your meat done in paper, like you have.

Under advisement from the squirrel squad I have procured a roll of butcher paper and a fine choice brisky.

I will be attempting an epic brisket cook this weekend using the butcher paper method, and will report my results.

Odin the Dog · 05-23-2012, 10:36 PM

Great stuff, Bob. Thanks

landarc · 05-23-2012, 11:43 PM

I did probe through the paper, there is not a lot of moisture loss, of course, I am using a metal skewer and once you get through the paper, it is just like probing a brisket for doneness.

There is some build up of liquid in the paper, and some steam, or at least hot air. And unless you are like me and love scalding burns and sore fingers, I suggest you handle the paper with some diligence and do not open it and reach right in.

landarc · 05-23-2012, 11:44 PM

Gore, the temperature changes are my thing and I suspect totally unnecessary. Others I read about doing this do not do the stepped temperatures.

MarleyMan · 05-24-2012, 08:17 AM

Would parchment paper work or does it have to be "butcher paper"? I have a roll of parchment lying around for pizza is why I ask.

gtr · 05-24-2012, 09:30 AM

Fanfarkingtastic post. I'm actually glad you ended up with selects because I've always suspected that lower graded meat would still turn out great in the right hands - that is one of the roots of bbq, right? An experienced cook with a lesser cut of meat can turn out a product superior that of a less experienced cook with a nicer cut of meat. I've been thinking about grabbing selects sometimes for the challenge of it.

I've been using the BP lately as well. I like the fact that it breathes, and aside from wrapping meat, it's fantastic for putting down on the area where I prep and whatnot outside - makes for easy cleaning.

deguerre · 05-24-2012, 10:19 AM

Quote:

Originally Posted by gtr

I've been using the BP lately as well. I like the fact that it breathes, and aside from wrapping meat, it's fantastic for putting down on the area where I prep and whatnot outside - makes for easy cleaning.

Plus, it's cheaper than foil.

bigabyte · 05-24-2012, 11:03 AM

I'm not making paper hats, no matter how much you guys rave about this stuff.

Bbqin fool · 05-24-2012, 11:22 AM

Thanks so much for seeing sharing! Great looking brisket!

buffalotom · 05-24-2012, 11:25 AM

Landarc, You mentioned something about putting liquid in when you wrapped. Will it hold much liquid?

gaspipe1 · 05-24-2012, 12:50 PM

Quote:

Originally Posted by landarc

I always cook at least a couple of large pieces of meat on the UDS. Be it two briskets, or a brisket and a couple of butts. I see it as wanting to have at least 25 pounds of meat in the UDS to get proper cooking conditions.

I always wanted to do that on my UDS. My first question is I guess at what temp do you smoke them at?

And 2) Pork on top or Beef on top grate?

BBQ Bacon · 05-24-2012, 01:44 PM

That looks good enough to eat. I'd love a plateful.

05-21-2012, 07:23 PM	#47
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Great post Bob!! Don't know how I missed this! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

05-21-2012, 07:28 PM	#48
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Thanks Bob, this is on my list of things to do (perhaps when the diet that I thoroughly blew last week is over). I don't think I'd be patient enough to do all those temperature changes. I'm pretty lazy. Give Rob and family a big hug and kiss when you see him next. I should be in Reno 14-19 of October. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

05-23-2012, 10:23 PM	#49
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	Mr. Arc, Thank you for posting your meat done in paper, like you have. Under advisement from the squirrel squad I have procured a roll of butcher paper and a fine choice brisky. I will be attempting an epic brisket cook this weekend using the butcher paper method, and will report my results. __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

05-23-2012, 10:36 PM	#50
Odin the Dog Full Fledged Farker Join Date: 06-16-09 Location: Livermore, CA Downloads: 0 Uploads: 0	Great stuff, Bob. Thanks __________________ __________________________ Call me Ray 2 Weber kettles and a Weber gasser Last edited by Odin the Dog; 05-23-2012 at 10:37 PM.. Reason: typing in the dark

05-23-2012, 11:43 PM	#51
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I did probe through the paper, there is not a lot of moisture loss, of course, I am using a metal skewer and once you get through the paper, it is just like probing a brisket for doneness. There is some build up of liquid in the paper, and some steam, or at least hot air. And unless you are like me and love scalding burns and sore fingers, I suggest you handle the paper with some diligence and do not open it and reach right in. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-23-2012, 11:44 PM	#52
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Gore, the temperature changes are my thing and I suspect totally unnecessary. Others I read about doing this do not do the stepped temperatures. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-24-2012, 08:17 AM	#53
MarleyMan Full Fledged Farker Join Date: 01-10-09 Location: CBUS-OH-IO Downloads: 3 Uploads: 0	Would parchment paper work or does it have to be "butcher paper"? I have a roll of parchment lying around for pizza is why I ask. __________________ Bark Bros. Competition BBQ • 22.5 WSM • 22.5" OTS • BLUE Performer • Beer • Wood • SupahDupahFast Orange Thermapen

05-24-2012, 09:30 AM	#54
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Fanfarkingtastic post. I'm actually glad you ended up with selects because I've always suspected that lower graded meat would still turn out great in the right hands - that is one of the roots of bbq, right? An experienced cook with a lesser cut of meat can turn out a product superior that of a less experienced cook with a nicer cut of meat. I've been thinking about grabbing selects sometimes for the challenge of it. I've been using the BP lately as well. I like the fact that it breathes, and aside from wrapping meat, it's fantastic for putting down on the area where I prep and whatnot outside - makes for easy cleaning. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

05-24-2012, 11:03 AM	#56
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I'm not making paper hats, no matter how much you guys rave about this stuff. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

05-24-2012, 11:22 AM	#57
Bbqin fool is one Smokin' Farker Join Date: 04-25-11 Location: Ruther Glen, VA Downloads: 0 Uploads: 0	Thanks so much for seeing sharing! Great looking brisket! __________________ Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife" Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732 Found new homes: Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle

05-24-2012, 11:25 AM	#58
buffalotom Full Fledged Farker Join Date: 12-14-11 Location: Forest Grove, Oregon Downloads: 0 Uploads: 0	Landarc, You mentioned something about putting liquid in when you wrapped. Will it hold much liquid?

05-24-2012, 01:44 PM	#60
BBQ Bacon is one Smokin' Farker Join Date: 09-22-11 Location: Calgary, Alberta Downloads: 0 Uploads: 0	That looks good enough to eat. I'd love a plateful. __________________ Did someone say Bacon? 18.5" Weber Smokey Mountain Cooker. www.canuckfoodie.com Black Thermopen <- the colour of speed!