Brisket in Butcher Paper

[landarc]

Originally Posted by MarleyMan

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.

I have done smaller cooks with parchment paper, and I see no reason it would not work. But, the cost of baking parchment is higher than butcher paper. And now that I have the roll, I am finding many more uses for it. Such as packing my meats for freeszing, laying it out to prevent grease on stuff, making paper hats. I like having it around. Still, I would think parchment paper would work.

A caution though, I have to "seam" my paper together, and this makes it less stable and allows for some liquid loss, or I butcher fold it (I tried both ways, not much, if any, difference), either way, the package is not as easy to handle as I am sure one piece would be.

Originally Posted by gaspipe1

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?

I do a stepped smoke:
225F for 2 hours to get as much smoke as I can. Plus, I like the smoke ring I get that way.

300F for 2 hours, this gives me time to get the bark the color I want. I have always done this as I believe when I just go hotter, bark development doesn't seem as nice.

350F until done, this gets things done faster. In particular, for cooking in paper, I don't see any reason to go lower, as there is no need to worry about scorching or charring. I do not go higher, as anything above 400F might be a bad scenario for the paper.

I typically have gone pork on top, brisket on bottom, but, I offset the meats if I can, so the air flows around them.

[landarc]

Originally Posted by buffalotom

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

No, but, I am not so sure it needs to. I poured about 2 tablespoons into the paper from the side, so as not to wash the bark and then I sprinkled some over the brisket gently to moisten the surface. I think this might have taken all of 2.5 tablespoons or so.

[MarleyMan]

Thanks for the reply Landarc. I bought a roll I use for pizza as I said, and may have to give this a try sometime (or ask my butcher for a 3 ft piece to try this method out).

It looks wonderful, and I love learning new techniques with the wealth of knowledge here!

[pitbossJB]

I bought some big, giant paper bags at TruValue I think they were for lawn clippings and they look perfect for this purpose. I'm going to give them a try. They are a lot of paper for the money, I'll you know how they work.

[ese]

oh man that brisket looks good!

[---k---]

Originally Posted by landarc

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.
.

It sounds like you and most everyone else here has more skill with probing through foil and paper than I. The two times I've tried probing through foil I probed all the way threw and liquid just spewed out the bottom.

[Camille Eonich]

That is some fantastic looking brisket. The bark is beautiful!

[landarc]

Originally Posted by ---k---

It sounds like you and most everyone else here has more skill with probing through foil and paper than I. The two times I've tried probing through foil I probed all the way threw and liquid just spewed out the bottom.

Ryan, with the paper, I found the probe (I use a metal shishkebab skewer, not super pointy) I had to create a small hole with my knife, then poke. The paper held enough integrity the skewer did not easily go through. Note, I do not hate my brisket, so I am not stabbing at it like a psychopath.

[---k---]

funny.

[AustinKnight]

Originally Posted by landarc

Ryan, with the paper, I found the probe (I use a metal shishkebab skewer, not super pointy) I had to create a small hole with my knife, then poke. The paper held enough integrity the skewer did not easily go through. Note, I do not hate my brisket, so I am not stabbing at it like a psychopath.

I also use a old shish kebab skewer, I just make my hole in the Bp through the layers trying not to hit the meat then I use a toothpick to check for tenderness the smaller the holes the better I think ;)

[OakPit]

Bob, I'm gonna give you're technique a run...fantastic looking brisket.

[brishook1]

Bravo!