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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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01-30-2012, 04:09 AM | #1 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Un Basic Red Butcher Paper Brisket HnF(Heavily PoRn + Video)
This is the brisket I did this past Saturday, I put it on at 2am Friday night on the UDS at 350*. I used my DigiQ to lock in the temp ounce it was dialed in I seasoned the 13# brisket(Dirty Dalmation rub + Garlic) and tossed it on fat side up for 1 1/2 hours then turned it over fat side down for about 2 hours until I got the color I wanted. When I got the color I wanted the brisket had been on for 3 1/2 hours then I wrapped it in Red butcher paper, I made a 3-by-6 foot sheet of paper by joining two sheets with gummed paper tape. I used some of what I read in Extreme Barbecue and modified Bruce's Brisket recipe kinda, by not putting the wrapped brisket back on fat sideup, instead on the UDS I did fat side down. The total cook took me 5 hours and 20 min and pulled it at 209*(Fastest thrmapen ever Orange) like butter baby,then I rested it (4 hour in a cooler) and at 9 hours and 39 min I sliced it and this was one good brisket. I've cooked the last 10 or so briskets using butcher paper instead of foil with great results so I thought I would share this one, I don't really have a stall with using paper cooking at 350* It just keeps going up in temp and the end result is good bark,moist and tender briskets. I do things like I cook, fast so that's why there's no pics or video of me wrapping the brisket in butcher paper but I assure you nothing but red butcher paper (non waxed that is) was used for wrapping this brisket very tightly. In the video for some reason I want to say foil but don't, I believe that was caused by lack of sleep I was running on 3 hours(while it rested so did I) and I was still kinda asleep at the wheel while shooting that part well here is the PrOn and Video...enjoy
Ps if you got any questions feel free to ask. Red Butcher Paper Brisket...Old School - YouTube Also this one was injected : Stubbs beef marinade, I strained the marinade then I added 1 level TBSP of AmesPhos to half a cup of bottled water I mixed the half cup of water/AmesPhos to the stubbs/strained and at 10am Friday morning I injected the brisket and put back in the fridge tell 2am. The Paper and tape. Heat source K Comp works great only 15 bucks at Costco's 18LBX2 double bag Oak for smoke I used about 5 splits throughout the basket Pre Prep PoRn Trimming This is the hours and min I pulled it at the IT was 209* Done and out of the cooler Total time for cook and rest time. Little smoke ring but the smoke was there Also did some thighs just for fun Thx for lookin
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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01-30-2012, 05:39 AM | #2 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Hampstead, MD
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The Brisket looked great. I think the video made the brisket look even better than the pictuires did. Great job.
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Steve Rogers 5-0 BBQ Competition Team [URL="http://www.facebook.com/?ref=logo#%21/pages/Hampstead-MD/5-0-BBQ/71788844692"]Facebook[/URL] Owner [B]The BBQ Equipment Store[/B] [URL="http://www.BBQEQUIPMENTSTORE.COM/?sourceCode=bbq-brethren"]www.bbqequipmentstore.com[/URL] [COLOR=red][B][COLOR=red][B]Proud 2015 Sponsor of Christmas City BBQ, Astro Pigs and Drilling and Grilling[/B][/COLOR][/B] [/COLOR]No Thermapen Here, I have a Water & Shock Resistant Backlit Maverick PT-100BBQ 500 Gal Stickburner - Backwoods Gator, Red Kamado Joe, Primo Oval XL, Maverick Competition Smoker CS-55 and Many Others |
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01-30-2012, 06:40 AM | #3 |
Knows what a fatty is.
Join Date: 01-02-12
Location: Santa Clarita,California
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Great job
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Bill Wood, Bubba Keg Grill,Grand Turbo 5 burner Gasser,E.C.B.1960's Imperial Kamodo |
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01-30-2012, 06:58 AM | #4 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Great looking brisket. Really nice......
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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01-30-2012, 07:13 AM | #5 |
Full Fledged Farker
Join Date: 07-03-11
Location: Clinton, IA
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Looks like it turned out Great!!
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[SIZE="3"]Backwoods Competitor[/SIZE] [SIZE=3]22.5" Weber Smokey Mountain[/SIZE] [SIZE=3]22.5" Weber One Touch[/SIZE] [SIZE=3]Weber Performer ([B]Black[/B])[/SIZE] [SIZE=3]UDS[/SIZE] [SIZE="3"]Stoker WiFi Edition[/SIZE] [SIZE=3]DigiQ DX ([COLOR=red][B]Red[/B][/COLOR][COLOR=black])[/COLOR][/SIZE] [SIZE=3][COLOR=darkorange][COLOR=black]Super Fast[/COLOR] [B]Orange[/B] [COLOR=black]Thermapen[/COLOR][/COLOR][/SIZE] |
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01-30-2012, 08:03 AM | #6 |
is One Chatty Farker
Join Date: 12-15-11
Location: Rockwall, Tx/Lake Fork, Tx
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Great video...only thing that would have made it better is if I could have smelled and tasted it!
Oh btw.........Hook Em Horns!!!
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Custom built offset/Char Griller Akorn/Traeger Timberline 1300 |
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01-30-2012, 08:30 AM | #7 |
Got Wood.
Join Date: 06-19-11
Location: Dallas, Ga.
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Looking good, I also like the background music, sounds like it is straight from Lukenbach! Ah, the memories.
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01-30-2012, 09:28 AM | #8 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Looks great.
But what was this 1:00 am and 2:00 am stuff I heard in the video? I was always told that this so-called "hot & fast" method was designed to let you get some sleep!
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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01-30-2012, 10:02 AM | #9 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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I think the brisket and even the chicken looks pretty darn good to me.
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Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
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01-30-2012, 12:15 PM | #10 | |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Quote:
Sent from my SGH-T959 using Tapatalk
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Pitmaker Magnum Snipper * UDS* Copper Kettle Last edited by AustinKnight; 01-30-2012 at 01:16 PM.. |
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01-30-2012, 12:24 PM | #11 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Thx ya I feel the same way I've got to get a better camera for taking pictures and video. I used my phone for the video and some of the pictures, some of the other picture were done with my 10 megapixel camera it's about 5 years old and sucks for trying to get detailed pictures.
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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01-30-2012, 12:32 PM | #12 |
Got Wood.
Join Date: 12-14-11
Location: Chicago, il
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I am ready, ship it on over!
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BBQ is Good! Willinghams Turbo Smoker - Weber Performer - UDS |
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01-30-2012, 12:46 PM | #13 |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
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Looks great, I sure miss my smoker
!
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Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] |
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01-30-2012, 12:57 PM | #14 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Thanks for sharing! A few years back I remember wanting to try that method, but never did. This makes me want to try it again.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-30-2012, 01:10 PM | #15 |
Full Fledged Farker
Join Date: 09-29-11
Location: Alexandria VA
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sweet. thanks for sharing and keeping the old school methods alive Extreme bbq is one good read. Love the recipes and rigs folks cook on, especially the guys grilling on the front end loader. Have you read Smokestack Lightning?
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~Jimmy~ 18.5 redhead, UDS, Smokey Joe, Smokey Joe Smoker |
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Tags |
brisket, Butcher Paper, Guide, Help Tutorial, HnF, Hot and Fast, red, Red Butcher Paper |
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