喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 11-22-2013, 08:39 AM   #1
StanDaMan79
On the road to being a farker
 
Join Date: 09-27-13
Location: Murphys, Calif
Downloads: 0
Uploads: 0
Default What width paper?

What width of butcher paper is best for wrapping brisket when doing Hot and Fast?
thanks!
StanDaMan79 is offline   Reply With Quote


Unread 11-22-2013, 08:46 AM   #2
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

I have only used 18" because Sam's sells it. It works fine, though 24" would be easier to wrap.
sliding_billy is offline   Reply With Quote


Unread 11-22-2013, 09:43 AM   #3
luke duke
is One Chatty Farker

 
Join Date: 01-16-10
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

I use 24". You will have to overlap 2 pieces of 18" or 24" to wrap a full-sized packer. However, with a 24" roll you only need a single piece to wrap ribs and butts.

You can use a single sheet of 30" butcher paper to wrap a brisket, but a 30" roll becomes a pain to store and transport for me.

What ever size roll you decide to get, I highly recommend getting one of these:
http://www.amazon.com/Bulman-A50018-...dp/B004MDLZJQ/
http://www.amazon.com/Bulman-A50024-...dp/B004MDLZK0/
luke duke is offline   Reply With Quote


Unread 11-22-2013, 09:47 AM   #4
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Downloads: 2
Uploads: 0
Default

I like the 18"

Its the perfect width to cover the counter or the king size cookie sheet I use to prepare my meat on

I just cover the area with 2 layers of butcher paper, makes for easy cleanup
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
https://www.facebook.com/pages/Michi...80?sk=timeline
ButtBurner is online now   Reply With Quote


Unread 11-22-2013, 10:06 AM   #5
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

I also have and use the 18", but I find that sometimes it's not wide enough, depending on the size of the meat, like brisket.


I still use it and just roll the meat up "diagonally". I think I'd prefer the 24", but I'm not gonna buy more until the roll I have is gone.
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is online now   Reply With Quote


Unread 11-22-2013, 10:51 AM   #6
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I like 24 my countertops are 24 wide so I use it in my prep are for easy clean up too.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 11-22-2013, 01:15 PM   #7
bander7003
Full Fledged Farker

 
Join Date: 05-06-07
Location: Littleton, Colorado
Downloads: 0
Uploads: 0
Default

I overlay two sheets of 18" and it works for me.
__________________
Bo

Klose 24x50 BYC
Backwoods Fatboy
Weber Kettle
Rock Chalk Jayhawk Blue Thermapen
Weber Gasser (out of gas)
bander7003 is offline   Reply With Quote


Unread 11-22-2013, 08:50 PM   #8
StanDaMan79
On the road to being a farker
 
Join Date: 09-27-13
Location: Murphys, Calif
Downloads: 0
Uploads: 0
Default

thanks guys, I was thinking I was going to have to buy a roll, so I could roll with the Hot and Fast method on my next brisket. My landlord, is a butcher, and when I was talking to him about my BP dilemma, he said he would hook my up with as much as I needed.

Awesome....

My wife liked the brisket from last weekend so much, she wants one done for Thanksgiving, so I will try Hot and Fast as outlined by Bludawg
StanDaMan79 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 07:11 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.