My results from "cooking a brisket till it jiggles using parchment/butcher paper instead of foil" and what I learned... - Page 7

buccaneer · 10-10-2012, 05:01 PM

I wish we had brisket downunder

CarolinaQue · 10-10-2012, 05:39 PM

Quote:

Originally Posted by SkinnyVinny

Hey Cque,

Thanks so much for this write up! Did my first brisket and it came out very nice! A little bit more salty then I'd like, but I also added Montreal steak spice, so that might have been it. Granted, this was my first brisket, so I'm not sure if I'm just tooting my horn, but it was definitely moist and tender compared to the very few BBQ places we have in my area.

Quick question, I pulled it out of the rest in the oven at 200 after 2.5 hrs, and sliced. Is this correct? Or is a rest at room temperature required after pulling straight from the oven?

Also, I tried slicing the point with the flat, but find the grain runs a different direction in some parts. Do you separate and rotate the point to match the flat? Might have just been the piece I had, but am not sure. i'll probably try burnt ends next time, but those fatty slices... wow! so gooood.

Cheers,

I take it out of the oven and let it rest 5 to 10 minutes tops.

I just slice right through. I don't worry about the grain to much with the point as it is so tender and just melts any way.

Glad it came out good for ya. I agree, I think that the Montreal seasoning is what put the salt over the top for ya!!!

Will work for bbq · 10-10-2012, 05:53 PM

Awesome looking brisket, makes me want to go out and buy some butcher paper.

Ed S · 10-12-2012, 09:57 PM

Is there a difference in the color of butcher paper?

Is there a place to buy red butcher paper in San Jose Ca?

Hook'n Bull · 10-13-2012, 02:37 PM

Quote:

Originally Posted by Ed S

Is there a difference in the color of butcher paper?

Kind of like tortilla chips. The red ones taste better. :)
Really...as long as it is food grade it makes no diff.

slowshooter · 10-14-2012, 02:05 AM

Ed,
Earlier today the wife brought home a big roll from costco over on automation pkwy. I think it was about 5 bucks and their instore brand.
Slow

Ed S · 10-14-2012, 06:18 AM

Thanks. I used two brown paper bags and it came out perfect.

CarolinaQue great wright up and thank you.

Libertarian · 10-14-2012, 01:09 PM

Just acquired a roll of commercial butcher paper and used it for spares yesterday. Will never be using foil again - anytime I need to wrap something I will be wrapping with butcher paper. Night and day difference IMO. You don't get the steaming effect of foil and thus the bark and texture of the meat is preserved. You get the desirable effects of foil without the undesirable ones.

CarolinaQue · 10-14-2012, 01:26 PM

Quote:

Originally Posted by Libertarian

Just acquired a roll of commercial butcher paper and used it for spares yesterday. Will never be using foil again - anytime I need to wrap something I will be wrapping with butcher paper. Night and day difference IMO. You don't get the steaming effect of foil and thus the bark and texture of the meat is preserved. You get the desirable effects of foil without the undesirable ones.

Exactly!!!

TuscaloosaQ · 10-14-2012, 06:54 PM

CarolinaQue you just taught me something brother it will be a sticky on my computer. Wow!!!!! that was awesome

10-10-2012, 05:01 PM	#91
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	I wish we had brisket downunder __________________ The only current member banned for life! deguerre;Honorary Southerner status for Buccs. [/QUOTE]

10-10-2012, 05:53 PM	#93
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	Awesome looking brisket, makes me want to go out and buy some butcher paper. __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

10-14-2012, 01:09 PM	#98
Libertarian On the road to being a farker Join Date: 06-24-12 Location: Mount Pleasant, SC Downloads: 0 Uploads: 0	Just acquired a roll of commercial butcher paper and used it for spares yesterday. Will never be using foil again - anytime I need to wrap something I will be wrapping with butcher paper. Night and day difference IMO. You don't get the steaming effect of foil and thus the bark and texture of the meat is preserved. You get the desirable effects of foil without the undesirable ones. __________________ Kamado Joe Classic (Red), Pitmaker Safe on Cart (Brilliant Black Pearl)

10-12-2012, 09:57 PM	#94
Ed S Found some matches. Join Date: 07-25-12 Location: San Jose Ca. Downloads: 0 Uploads: 0	Is there a difference in the color of butcher paper? Is there a place to buy red butcher paper in San Jose Ca?

10-14-2012, 02:05 AM	#96
slowshooter Found some matches. Join Date: 03-28-12 Location: San Jose, CA Downloads: 0 Uploads: 0	Ed, Earlier today the wife brought home a big roll from costco over on automation pkwy. I think it was about 5 bucks and their instore brand. Slow

10-14-2012, 06:18 AM	#97
Ed S Found some matches. Join Date: 07-25-12 Location: San Jose Ca. Downloads: 0 Uploads: 0	Thanks. I used two brown paper bags and it came out perfect. CarolinaQue great wright up and thank you.

10-14-2012, 06:54 PM	#100
TuscaloosaQ Full Fledged Farker Join Date: 07-11-11 Location: Tuscaloosa Alabama Downloads: 0 Uploads: 0	CarolinaQue you just taught me something brother it will be a sticky on my computer. Wow!!!!! that was awesome