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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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Unread 05-04-2009, 12:18 AM   #31
grindstaff3
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When wrapping to either rest or put back on, do you use tape or just lay it flat on the folded side?
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Unread 05-04-2009, 12:24 AM   #32
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Been reading this thread and just want to make sure I understand. This is a new technique for me. One way would be to wrap the brisket in butchers paper instead of foil and put back on the smoker. Right? So the butchers paper won't turn to dust and stick to the meat but somewhat, somehow, kind of, sorta, steams the meat? Do you keep it in the butchers paper if you put in the cooler to rest? This may sound like I am a little confused because I am a little confused. Thanks brethren.
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Unread 05-04-2009, 12:26 AM   #33
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Keith, I'm with you on those questions. I just don't quite get it.
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Unread 05-04-2009, 12:32 AM   #34
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Hey Paul, thanks now I don't feel so bad about knowing nothing about this subject. Memphis in May coming up soon bro? You and your lovely bride ready for a party down there?
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Unread 05-04-2009, 12:37 AM   #35
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No tape Meat and it is just fine going from the smoker to the cooler.
It really does work and yes, it does steam to a point.
It is a neat technique and one worth trying. If you don't want
to rush out to purchase a roll of Red paper, try a brown grocery bag.
Same results, but remember to wrap it tight.

Weiser


Quote:
Originally Posted by Meat Burner View Post
Been reading this thread and just want to make sure I understand. This is a new technique for me. One way would be to wrap the brisket in butchers paper instead of foil and put back on the smoker. Right? So the butchers paper won't turn to dust and stick to the meat but somewhat, somehow, kind of, sorta, steams the meat? Do you keep it in the butchers paper if you put in the cooler to rest? This may sound like I am a little confused because I am a little confused. Thanks brethren.
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Unread 05-04-2009, 12:46 AM   #36
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Thanks Weiser. It just seems a little odd but I am definately going to try it. Appreciate your advise. Do you recommend to double wrap or is just a good single layer wrapped tight good enough?
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NB Bandera with mods
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UDS x 3
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Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 05-04-2009, 12:55 AM   #37
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sounds like fun i will try it
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Unread 05-04-2009, 04:12 AM   #38
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Quote:
Originally Posted by Weiser View Post
Hey Funkmaster, I ordered a roll last week from this place.
http://www.pospaper.com/18pbp.html

I wished that it had been 24" but it isn't.
Price wasn't bad but the shipping is a bit stiff.

Weiser
The website says they have 24" as well as 36". Thanks for the link.
I am going to ask my butcher where he gets his white paper. Perhaps he can order me some red with little or no shipping cost.
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Unread 05-04-2009, 09:50 AM   #39
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Quote:
Originally Posted by Weiser View Post
I dunno.... something about the Red paper.
People in these parts consider it the real deal.
A 1000 foot roll will last a while and it doesn't contain bleach like the white stuff.

Weiser
Remember, "ya eat with your eyes."
Will the bleach leech into the meat and give you Alzheimers?
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Unread 05-04-2009, 10:23 AM   #40
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I just wanna thank Donny for posting in a style I can understand. I have always known he knew his chit, but have never been able to get past the language barrier. Thanks Donny!
Thanks to the rest of you who have contributed to this thread also!
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Unread 05-04-2009, 10:41 AM   #41
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OK, a middle of the night thought that popped into my head last night. (While you young guys are soundly sleeping, us old guys are awake thinking of chit like this for your benefit. -- well and going to the bathroom too.)

Does the butcher paper act like a blotter and absorb the juices thus drying the meat out more? Or does the breathability or the paper make it so no juices want to come out?

I know some people even go so far as to wrap with saran wrap before they foil to rest the meat in order to prevent moisture loss, so the blotter issue seems to come into play.
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Unread 05-04-2009, 11:45 AM   #42
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My understanding is that butcher paper wrap will help the bark retain it's firmness. It's on my list.

There is information on one of the forums that explains that the use of butcher paper was first used to keep the meat from being oversmoked.
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Unread 05-04-2009, 12:13 PM   #43
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Does the butcher paper act like a blotter and absorb the juices thus drying the meat out more? Or does the breathability or the paper make it so no juices want to come out?

I know some people even go so far as to wrap with saran wrap before they foil to rest the meat in order to prevent moisture loss, so the blotter issue seems to come into play.
I think the breathability is the key thing here. The meat and bark does not sit and steam and get mushy.

Quoting from the book Extreme BBQ and the guy who uses this butcher paper method, Bruce Schatte says "Foil seals the steam inside and boils the briskett, and it's like mush. The paper breathes, and it doesn't trap all the hot steam and oil. It help you not ruin a $25 to $30 piece of meat."

So I think the paper must help keep the juices and flavor in. I am not sure about the cooling process as far as leaving in the paper only or if it might help in cleanup if you foiled over the paper. I don't think it would steam since it would not be heated from the fire.

Also he says to use a 6' piece of paper and wrap it tightly. So that would mean it is getting at least a double or triple layer of paper. I don't think I did that when I used paper, I think mine was only about 3' long. Gonna try more paper next time, 1000' will last me awhile, lol.

I have used paper on ribs instead of foiling also and they came out pretty darn good.
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Unread 05-04-2009, 12:43 PM   #44
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I think one of you Central Texas Brothers ought to go on over to Lockhart or Taylor to specifically check out the butcher paper usage. Ask some questions like where do they get it? do they use it to wrap while cooking ever? or to hold? Do they use a liner to keep it from wicking like they seem to do at Luling City Market?

I know this is a lot to ask, but someone has to do it.

I just didn't pay enough attention to that aspect when I was there.
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Unread 05-04-2009, 01:31 PM   #45
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ok.. I know this thread is killing me but damn interested.. Again the question is can you wrap with the butcher paper and then put it back on the smoker or you only use it when you finally take the brisket off.. Inquiring minds would like to know.
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Butcher Paper, foil, pink butcher paper, Red Butcher Paper, wrapping

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