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


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.

Thread Tools
Old 01-06-2014, 09:27 AM   #16
smoke ninja
Quintessential Chatty Farker

smoke ninja's Avatar
Join Date: 01-03-14
Location: Detroit michigan

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).
Let's all just calm down and smoke a fatty

Cookin with wood

smoke ninja is online now   Reply With Quote

Old 01-06-2014, 09:49 AM   #17
El Ropo
Babbling Farker
El Ropo's Avatar
Join Date: 10-06-10
Location: Austin, TX

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.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote

Old 01-07-2014, 01:10 PM   #18
Knows what a fatty is.
Join Date: 10-23-13
Location: Cornelius, NC

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.
Backwoods Party, Englander Pellet, Weber Kettle, Thermapen and a little wooden skewer!
LanceM88 is offline   Reply With Quote

Old 01-07-2014, 03:46 PM   #19
Full Fledged Farker
Mrtodd777's Avatar
Join Date: 11-13-13
Location: Garland texas

What about freezer paper? It seems to be similar..
Mrtodd777 is offline   Reply With Quote

Old 01-07-2014, 04:36 PM   #20
On the road to being a farker
utahusker's Avatar
Join Date: 09-05-13
Location: St George, UT

Freezer paper is usually coated (shiny)on one side. You don't want that kind.
utahusker is offline   Reply With Quote

Old 01-07-2014, 04:40 PM   #21
Babbling Farker

ButtBurner's Avatar
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

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
Attached Images
File Type: jpg 100_2422.jpg (111.0 KB, 159 views)
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
http://www.gofundme.com/Michigan-CustomQue-Donate please consider a small donation to help us pay for our charity BBQ efforts for veterans and homeless groups!!!

Last edited by ButtBurner; 01-07-2014 at 04:58 PM..
ButtBurner is offline   Reply With Quote

Old 01-09-2014, 02:48 PM   #22
is one Smokin' Farker

Ag76's Avatar
Join Date: 08-13-05
Location: Tyler, Texas

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?
30" x 60" Double Lid With Firebox on Trailer

Lyfe Tyme - 16" x 40" Single Lid With Firebox

3 Weber Kettles

2 WSMs
Ag76 is offline   Reply With Quote

Old 01-09-2014, 03:24 PM   #23
On the road to being a farker
Join Date: 05-28-10
Location: Altoona, Iowa

RF= reverse flow, I believe
Friedturkeyspam is offline   Reply With Quote

Thanks from:--->
Old 01-09-2014, 04:06 PM   #24
Full Fledged Farker
Join Date: 08-10-12
Location: North Alabama

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.
Haveuseen1? is online now   Reply With Quote

Old 01-09-2014, 04:23 PM   #25
is one Smokin' Farker

Ag76's Avatar
Join Date: 08-13-05
Location: Tyler, Texas

Originally Posted by Friedturkeyspam View Post
RF= reverse flow, I believe
That makes sense. Thanks.
30" x 60" Double Lid With Firebox on Trailer

Lyfe Tyme - 16" x 40" Single Lid With Firebox

3 Weber Kettles

2 WSMs
Ag76 is offline   Reply With Quote

Old 01-09-2014, 08:43 PM   #26
Big Country BBQ
Full Fledged Farker
Big Country BBQ's Avatar
Join Date: 04-30-12
Location: Huntsville, AL

injection butchers prime and rub Obieque Garlic o Pepper and Harleys NO MSG Orginal
Attached Images
File Type: jpg b43.jpg (85.1 KB, 118 views)
File Type: jpg b41.jpg (38.6 KB, 118 views)
Big Country BBQ is offline   Reply With Quote


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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 09:14 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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.
no new posts