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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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05-03-2009, 11:18 PM | #31 |
On the road to being a farker
Join Date: 02-10-09
Location: Farmington, MO
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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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05-03-2009, 11:24 PM | #32 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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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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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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Thanks from:---> |
05-03-2009, 11:26 PM | #33 |
On the road to being a farker
Join Date: 02-10-09
Location: Farmington, MO
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Keith, I'm with you on those questions. I just don't quite get it.
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05-03-2009, 11:32 PM | #34 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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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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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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05-03-2009, 11:37 PM | #35 | |
is one Smokin' Farker
Join Date: 10-25-08
Location: Drippin' Springs, TX
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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:
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[COLOR=Red][I]"There is a Fine Line between a Hobby and a Mental Disorder." [/I][SIZE=1][COLOR=Black] [/COLOR][/SIZE][/COLOR][COLOR=Red][SIZE=1][COLOR=Black] [/COLOR][/SIZE][/COLOR] |
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05-03-2009, 11:46 PM | #36 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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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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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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05-03-2009, 11:55 PM | #37 |
Found some matches.
Join Date: 05-03-09
Location: Norwalk ca.
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sounds like fun i will try it
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05-04-2009, 03:12 AM | #38 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
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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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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05-04-2009, 08:50 AM | #39 |
On the road to being a farker
Join Date: 02-25-09
Location: Jackson, NJ
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Will the bleach leech into the meat and give you Alzheimers?
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Backwoods Party,Weber Smokey Mountain,Weber Skyline,Weber Genesis,Weber 22" |
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05-04-2009, 09:23 AM | #40 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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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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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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05-04-2009, 09:41 AM | #41 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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05-04-2009, 10:45 AM | #42 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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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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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team Last edited by Cliff H.; 05-04-2009 at 10:46 AM.. Reason: sp |
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05-04-2009, 11:13 AM | #43 | |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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Quote:
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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Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
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05-04-2009, 11:43 AM | #44 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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05-04-2009, 12:31 PM | #45 |
Knows what a fatty is.
Join Date: 01-04-08
Location: Warner Robins, GA
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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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Smokin-AJ's BBQ Competition Team -"We Grill, We Smoke, We Q" |
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Tags |
Butcher Paper, foil, pink butcher paper, Red Butcher Paper, wrapping |
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