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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 10-22-2012, 02:30 PM   #1
Boshizzle
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Smile Butcher Paper Wrapping Tips

Here are some tips I learned while in Texas visiting some of the great BBQ places around Austin. As PitMaster T has pointed out, there is no difference between the red/brown butcher paper and the white butcher paper. Of the places I visited Snow's wrapped in foil, Franklin, Kreutz, and Smitty's used the red/brown paper while JMeuller used the white paper. Here is a pic of a piece of meat being unwrapped at JMueller's.



One thing about butcher paper is that it's pretty heavy gauge stuff and is stiff. So, to make it more pliable and easier to wrap around meat, I learned that it helps if you ball the paper up a few times before wrapping the meat with it. Just cut as much as you need and ball it up into a ball. Flatten it out again and ball it up again. Do that a few times.

I have gotten to the point where I put a light coat of meat drippings or spray oil on it before I ball it up then I just let it sit balled up until I need it. This makes the paper much more easy to work with.



Here is a pic of a BP wrapped chucky. When you wrap, make sure the last fold is on the bottom so the weight of the meat can hold it in place.



And, BTW, this time of year, don't forget to save some treats for the Q monster!



I got to talk with Stacy Franklin about how their BBQ is cooked. She told me, among other things, that they wrap mainly to protect the bark while the briskets are all stacked upon each other in the cooker. They wrap near the end of the cook time, stack the briskets upon each other and then they unwrap each brisket as they are served.

Here is a pic of the chucky after a 1 hour rest. Notice how the paper is well saturated with juices from the meat. This, I believe, helps to keep the meat moist and really does protect the bark.



Here is a pic of the chucky just after it was unwrapped. Notice the great bark. The chucky was rubbed with only salt and pepper.



Thanks for looking!
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Unread 10-22-2012, 02:50 PM   #2
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Awesome tips! I was planning to do so some experimenting with butcher paper.

Cheers!
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Unread 10-22-2012, 02:53 PM   #3
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I am using white, a big tip, get wide paper, mine was too small, and is a pain to use.
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Unread 10-22-2012, 04:42 PM   #4
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Quote:
Originally Posted by landarc View Post
I am using white, a big tip, get wide paper, mine was too small, and is a pain to use.
Agreed. I have an 18" wide roll. When wrapping briskets or larger cuts I have to overlap 2 pieces in order to get a wider wrap. I've also achieved "wrappage" with just the 18" wide paper by wrapping diagonally. I start at one corner and roll to the opposite corner, folding the sides over in the middle of the "roll up". This does cover all the meat, but you end up having to use more paper and end up with double and even triple coverage, which may or may not matter, but it makes it a real PIA to unwrap without it getting messy.

Restaurant Depot sells 24", 30" and 36" wide rolls. I think I'm gonna get a roll of either 24 or 30.
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Unread 10-22-2012, 05:19 PM   #5
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So when you cooler the meat to rest,do you wrap it again to keep from making a total mess of the cooler and towels you have inside?
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Unread 10-22-2012, 05:27 PM   #6
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I make a mess, but, you can place the entire thing into a pan to catch any escaping juices.
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Unread 10-22-2012, 06:49 PM   #7
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Great info, thanks!
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Unread 10-22-2012, 07:14 PM   #8
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Good info! Thanks!
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Unread 10-22-2012, 09:20 PM   #9
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Great post B-Shiz! Thanks for sharing.
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Unread 10-22-2012, 10:04 PM   #10
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Quote:
Originally Posted by Al Czervik View Post
Great post B-Shiz! Thanks for sharing.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^

What Al said, thank you.
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Unread 10-23-2012, 06:50 AM   #11
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Thanks Bo....now I have to FIND someone that sells butcher p where i live....great post!!
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Unread 10-23-2012, 08:39 AM   #12
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thanks bo, good info
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Unread 10-23-2012, 09:15 AM   #13
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I had a butcher sell me a roll of seafood wrap paper for $10. It is not plastic lined but it did not seem to hold up very well. Should I have used two sheets maybe?
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Unread 10-23-2012, 10:09 AM   #14
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I tried butcher paper on the last brisket cook for the first time. To tell the truth, I didn't see a big difference in the bark from wrapping in foil. It was alittle more of a pain to probe the brisket with the paper layers, but maybe I used too much paper. Ended up unwrapping it and cooking the brisket for about another hour until it was done to add in probing.

It was the best brisket I had ever made, but not sure if the paper added to that or I was just lucky.
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Unread 10-23-2012, 01:29 PM   #15
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I used some butcher paper with my short ribs this past saturday. I feel like there's less moisture loss this way vs foil. Did you find the same? I had it wrapped for a good 2 hours and the only thing that happened was the paper got a bit greasy but not wet. Contrast the foil I end up with a good amount of the Au Jus.
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