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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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Old 11-05-2012, 03:43 PM   #16
Wampus
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Quote:
Originally Posted by pigdog View Post
How do you get the paper to mold around the meat so perfectly?
He CRUMPLES it ahead of time!
I used his tip on this last time I smoked a brisket and I can't believe I never thought of that before.


Just crumple up the paper in to a ball, flatten back out, crumple again, flatten out and maybe one more time. Then it will fold tighter to the meat and not be so stiff.




Pork looks fan-farkin-tastic by the way Bo!
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Old 11-05-2012, 04:41 PM   #17
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Why not turn up the heat after you wrap it? Better bark and a lot quicker. 350? When I wrap, I just bring it inside to the oven and finish it. The meat already has taken on the smoke and the smoker is just an inconvenient oven once the meat is wrapped.

It looks fantastic, by the way!!
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Old 11-05-2012, 07:16 PM   #18
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Quote:
Originally Posted by pigdog View Post
How do you get the paper to mold around the meat so perfectly?
Check this thread -

http://www.bbq-brethren.com/forum/sh...d.php?t=146533
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Old 11-05-2012, 07:17 PM   #19
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Originally Posted by RevZiLLa View Post
Why not turn up the heat after you wrap it? Better bark and a lot quicker. 350? When I wrap, I just bring it inside to the oven and finish it. The meat already has taken on the smoke and the smoker is just an inconvenient oven once the meat is wrapped.

It looks fantastic, by the way!!
Sounds like a good idea! I will be trying that and a couple of other options too.
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Old 11-06-2012, 12:23 AM   #20
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So do you use butcher paper while its on the pit??Ive heard of it before but I just stay with foil.
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Old 11-06-2012, 03:08 AM   #21
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Nice pics! I wrapped a bunch of butts in BP for a 200 degree rest last week, and was really pleased with how that worked. How about a money muscle extraction tutorial? I was gonna ask how you get the money muscle out of your butt, but that just sounds wrong on so many levels...
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Old 11-06-2012, 06:10 AM   #22
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Great loookin grub Bo.......as always
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Old 11-06-2012, 01:46 PM   #23
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Are Butcher Paper and Parchment Paper the same thing?
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Old 11-06-2012, 01:47 PM   #24
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Hey! I am on the road to being a Farker! Yay!!

um... what does that mean?
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Old 11-06-2012, 04:45 PM   #25
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Are Butcher Paper and Parchment Paper the same thing?
The way I understand it, butcher paper is lined with wax on one side. Parchment paper is impregnated with silicone.
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Old 11-07-2012, 03:38 PM   #26
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So do you use butcher paper while its on the pit??Ive heard of it before but I just stay with foil.
Yep.
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Old 11-07-2012, 03:38 PM   #27
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Quote:
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Are Butcher Paper and Parchment Paper the same thing?
Nope.

The BP I use doesn't have any wax on it. It's rated as food safe by the USDA/FDA/IRS or some other beloved government organization.
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Old 11-07-2012, 03:39 PM   #28
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Quote:
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Nice pics! I wrapped a bunch of butts in BP for a 200 degree rest last week, and was really pleased with how that worked. How about a money muscle extraction tutorial? I was gonna ask how you get the money muscle out of your butt, but that just sounds wrong on so many levels...
Here are the details on how I cooked the MM.

http://www.bbq-brethren.com/forum/sh...d.php?t=134259
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Old 11-07-2012, 04:38 PM   #29
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Nice, I was wondering how the BP would work on butts. Great job.
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Old 11-07-2012, 07:17 PM   #30
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This is a Great post along with the Great links you've provided! If I can find some unwaxed, silicone free BP I'm going to give it a shot this weekend. Also the MM post is very informative!

Thanks!
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