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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-04-2013, 10:21 PM   #16
Zin
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Quote:
Originally Posted by Bbq Bubba View Post
I had a dream that this was an actual post on the BBQ Brethren.
Bubba do you have a problem with this method? Have you ever tried it?
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Old 04-04-2013, 11:04 PM   #17
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Bubba do you have a problem with this method? Have you ever tried it?
I see noting wrong with it. Works as advertised.
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Old 04-04-2013, 11:07 PM   #18
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Quote:
Originally Posted by landarc View Post
I really need to try a brisket per Bludawg.
Ditto. Have never used butcher's paper but y'all have convinced me i need to give it a try.

Gracias, Bludawg, for your advice there.
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Old 04-04-2013, 11:33 PM   #19
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De Nada
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Old 04-05-2013, 06:42 AM   #20
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Quote:
Originally Posted by Zin View Post
Bubba do you have a problem with this method? Have you ever tried it?
I apologize brother!

I was drunk posting last night and could have swore i read that you were roasting in the oven!

I have used this method many times.
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Old 04-05-2013, 07:22 AM   #21
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I am having a hard time finding the brown butcher paper. Has anyone tried using white butcher paper?
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Old 04-05-2013, 08:37 AM   #22
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Bludawg method it is. Sounds clean and low drama.
Ditto on the brown, or white paper question.
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Old 04-05-2013, 09:06 AM   #23
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I think the issue people have with white paper is it's been bleached to make it white. I'd think the brown or pink stuff is probably preferred.

There is a place here in Austin that sells the pink/red paper. ABCO paper company. Google it.
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Old 04-05-2013, 09:46 AM   #24
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I use white, it is fine. The pink is also treated. Doesn't matter for those two. I don't like the brown, I feel it parts a taste to the meat
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Old 04-05-2013, 12:19 PM   #25
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They have brown butcher paper at amazon.com.
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Old 04-05-2013, 12:39 PM   #26
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Quote:
Originally Posted by angryfish01 View Post
What would be the difference in a foil wrap (Texas Crutch) or wraping with butcher paper. Do both methods reduce cook time?
I don't want to spend 15-18 hour cook on this one, but don't want bad results ether.
Any advice or insights on this would be helpful.
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Foil traps moisture in and creates a braising affect on the meat. Butcher paper acts as an insulator, traps heat and reduces cook time with out the braising affect. I much prefer butcher paper over foil!!!
Two thing that are overlooked in most of the foil/paper wrap discussions is:

Option #3....... you don't have to seal the foil. A small opening on the top seam will prevent braising, still allow smoke flavor to get in, and won't soften the bark on top. This works on ribs, brisket, chuck roll and butts.

Option #4 ....... making a shallow foil boat to hold juices, and using a paper over-wrap. Paper can get soggy. I've never had a pouch tear and once the paper gets saturated with some grease it will hold liquid for the most part.... but one of these days I can see one failing.


Option 4A ...... placing your paper wrapped meats on a shallow foiled pan makes clean-up easier.

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Old 04-05-2013, 12:42 PM   #27
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If you're as careless as I am, that day comes real fast. And hot brisket drippings burn. And make a mess of the kitchen floor.
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Old 04-05-2013, 12:49 PM   #28
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Quote:
Originally Posted by wolfkeg View Post
I am having a hard time finding the brown butcher paper. Has anyone tried using white butcher paper?

I've used white butcher paper for years now. I've been buying big racks of the stuff from Sam's Club originally for finger painting, and then one day I ran out of foil when doing a cook of butts, and so I had a couple in foil, and a couple wrapped in butcher's paper because hey, why not? I enjoyed the butcher paper much more. Works fine for me. Use it for my briskets, and have been doing that for the past two years or so. Something like that anyway.
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