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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 05-21-2012, 07:21 PM   #46
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Quote:
Originally Posted by landarc View Post
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?
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Unread 05-21-2012, 07:23 PM   #47
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Great post Bob!! Don't know how I missed this!
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Unread 05-21-2012, 07:28 PM   #48
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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.
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Unread 05-23-2012, 10:23 PM   #49
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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.


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Unread 05-23-2012, 10:36 PM   #50
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Great stuff, Bob. Thanks
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Unread 05-23-2012, 11:43 PM   #51
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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.
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Unread 05-23-2012, 11:44 PM   #52
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Gore, the temperature changes are my thing and I suspect totally unnecessary. Others I read about doing this do not do the stepped temperatures.
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Unread 05-24-2012, 08:17 AM   #53
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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.
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Unread 05-24-2012, 09:30 AM   #54
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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.
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Unread 05-24-2012, 10:19 AM   #55
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Quote:
Originally Posted by gtr View Post
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.
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Unread 05-24-2012, 11:03 AM   #56
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I'm not making paper hats, no matter how much you guys rave about this stuff.
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Unread 05-24-2012, 11:22 AM   #57
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Thanks so much for seeing sharing! Great looking brisket!
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Unread 05-24-2012, 11:25 AM   #58
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Landarc, You mentioned something about putting liquid in when you wrapped. Will it hold much liquid?
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Unread 05-24-2012, 12:50 PM   #59
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Quote:
Originally Posted by landarc View Post
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?
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Unread 05-24-2012, 01:44 PM   #60
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That looks good enough to eat. I'd love a plateful.
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