拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-02-2013, 06:08 PM   #1
HuskerMan
On the road to being a farker
 
Join Date: 08-05-12
Location: Wahoo,Ne
Default Brisket wrap...parchement paper?

Was wanting to try the butcher paper method on my brisket for tomorrow but I can't seem to find any. Has anyone used parchment paper instead? If so did the results come out similar? Thanks
HuskerMan is offline   Reply With Quote


Old 02-02-2013, 06:17 PM   #2
sdbbq1234
is One Chatty Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Default

Wrong topic.

wallace
__________________
wallace(Don)

- Life Is Good But BBQ Is Better
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Old 02-02-2013, 06:27 PM   #3
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

I haven't tried parchment but before I got my hands on a roll of red butcher paper I successfuly used unmarked, brown-paper grocery bags/sacks a few times.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Old 02-02-2013, 07:05 PM   #4
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I used parchment paper, it works fine. I don't do it anymore, due to cost mostly
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:59 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.