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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 01-06-2014, 09:27 AM   #16
smoke ninja
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paper bags are not food grade. I doubt they will harm you but its not recommended. I read it in a post from a respected brethren (forgot who it was, but their answer was sourced).
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Old 01-06-2014, 09:49 AM   #17
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FWIW, people put their turkeys in paper grocery bags for many years. Sometimes I could actually taste the bag on the turkey, so it may not be the best idea. I'd definitely rather use parchment over a paper bag, but in a pinch, I'd go with the bag, and not worry about the health aspects, but more what it will do to the flavor.

A few folks here have used straight brown craft paper with good results. Haven't heard anything about off flavorings with that either.
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Old 01-07-2014, 01:10 PM   #18
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I ran into the same problem a few weeks ago. Wound up at Staples and bought straight brown craft paper. Did some research and looked to me like it was the same as butcher paper without the government food safe stamp. No problems and it was cheap.
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Old 01-07-2014, 03:46 PM   #19
Mrtodd777
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What about freezer paper? It seems to be similar..
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Old 01-07-2014, 04:36 PM   #20
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Freezer paper is usually coated (shiny)on one side. You don't want that kind.
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Old 01-07-2014, 04:40 PM   #21
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Quote:
Originally Posted by bvbull200 View Post
So no go on parchment paper? I'll have to run to the grocery store and answer "paper".
parchment paper works fine
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Old 01-09-2014, 02:48 PM   #22
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Quote:
Originally Posted by Bludawg View Post
BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.


*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
What is an RF Cooker?
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Old 01-09-2014, 03:24 PM   #23
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RF= reverse flow, I believe
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Old 01-09-2014, 04:06 PM   #24
Haveuseen1?
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I also believe in K.I.S.S

I cook on a Kamado Joe, and here it is.

I get the temp stable at 260f +/-
rub brisket with salt/pepper sometimes I add a little garlic powder
put brisket on ( I only cook whole packers )
I dont wrap
At 195 IT I start checking for "probe tender" I just pick that temp as a starting point. Dont cook by the IT of the meat.
Once probe tender, I take off wrap in foil, add some worcestershire sauce, a little water, and put in a cooler for about an hour. Maybe 1/2 cup of liquid is added before wrapping.
I have liked every one of the briskets, and my family has as well.

I did a coffee rub once. It was good, but not the same, so I havent done it again.
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Old 01-09-2014, 04:23 PM   #25
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Quote:
Originally Posted by Friedturkeyspam View Post
RF= reverse flow, I believe
That makes sense. Thanks.
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Old 01-09-2014, 08:43 PM   #26
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injection butchers prime and rub Obieque Garlic o Pepper and Harleys NO MSG Orginal
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Old 07-06-2016, 04:57 AM   #27
Crotonmark
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Quote:
Originally Posted by Bludawg View Post
BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.


*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
Dumb question - does this change if you cook on a Weber?
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Old 07-06-2016, 08:22 AM   #28
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Quote:
Originally Posted by Crotonmark View Post
Dumb question - does this change if you cook on a Weber?
Not a dumb question and the answer is no, I have done several Briskets following Bludawg's method on a WSM, get your temps in the 300 range and you're good, mine have taken a little bit longer before they are ready to pull usually around 6 1/2 hours give or take.
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Old 07-07-2016, 09:32 AM   #29
estroner
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I will be trying this method. Smoked a packer last weekend that I wasn't too happy with. The point was fantastic but the flat was not tender at all. I am pretty new to brisket so I am learning.

Can I assume that one should be more concerned with the flat probing like butter more so than the point? If the flat is good, the point should be as well, correct?
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Old 07-07-2016, 09:52 AM   #30
5am
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If you are cooking on a Gateway, you have to at least read the White Rabbit!
http://blog.gatewaydrumsmokers.com/the-white-rabbit/
Here is a packer I did last weekend. After taking it out of the cryovac, it wasn't too stellar looking, but it turned out awesome. Temp stayed between 300-325 and it was done in 4 hours.
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