Brisket in Butcher Paper - Page 4

---k--- · 05-21-2012, 07:21 PM

Quote:

Originally Posted by landarc

For me, normal practices. Start probing at 195F. Probe every 20-30 minutes until done.

Thanks for the thread. I did two briskets this past weekend without any foil or paper during the cook. One was even injected with Fab B. Came out good, but not quite as moist as you got. Not even the injected one. I need to try this...

Now, are you probing through the paper? And loosing all the juice in the paper?

cowgirl · 05-21-2012, 07:23 PM

Great post Bob!! Don't know how I missed this!

Gore · 05-21-2012, 07:28 PM

Thanks Bob, this is on my list of things to do (perhaps when the diet that I thoroughly blew last week is over). I don't think I'd be patient enough to do all those temperature changes. I'm pretty lazy. Give Rob and family a big hug and kiss when you see him next. I should be in Reno 14-19 of October.

SirPorkaLot · 05-23-2012, 10:23 PM

Mr. Arc,

Thank you for posting your meat done in paper, like you have.

Under advisement from the squirrel squad I have procured a roll of butcher paper and a fine choice brisky.

I will be attempting an epic brisket cook this weekend using the butcher paper method, and will report my results.

Odin the Dog · 05-23-2012, 10:36 PM

Great stuff, Bob. Thanks

landarc · 05-23-2012, 11:43 PM

I did probe through the paper, there is not a lot of moisture loss, of course, I am using a metal skewer and once you get through the paper, it is just like probing a brisket for doneness.

There is some build up of liquid in the paper, and some steam, or at least hot air. And unless you are like me and love scalding burns and sore fingers, I suggest you handle the paper with some diligence and do not open it and reach right in.

landarc · 05-23-2012, 11:44 PM

Gore, the temperature changes are my thing and I suspect totally unnecessary. Others I read about doing this do not do the stepped temperatures.

MarleyMan · 05-24-2012, 08:17 AM

Would parchment paper work or does it have to be "butcher paper"? I have a roll of parchment lying around for pizza is why I ask.

gtr · 05-24-2012, 09:30 AM

Fanfarkingtastic post. I'm actually glad you ended up with selects because I've always suspected that lower graded meat would still turn out great in the right hands - that is one of the roots of bbq, right? An experienced cook with a lesser cut of meat can turn out a product superior that of a less experienced cook with a nicer cut of meat. I've been thinking about grabbing selects sometimes for the challenge of it.

I've been using the BP lately as well. I like the fact that it breathes, and aside from wrapping meat, it's fantastic for putting down on the area where I prep and whatnot outside - makes for easy cleaning.

deguerre · 05-24-2012, 10:19 AM

Quote:

Originally Posted by gtr

I've been using the BP lately as well. I like the fact that it breathes, and aside from wrapping meat, it's fantastic for putting down on the area where I prep and whatnot outside - makes for easy cleaning.

Plus, it's cheaper than foil.

bigabyte · 05-24-2012, 11:03 AM

I'm not making paper hats, no matter how much you guys rave about this stuff.

Bbqin fool · 05-24-2012, 11:22 AM

Thanks so much for seeing sharing! Great looking brisket!

buffalotom · 05-24-2012, 11:25 AM

Landarc, You mentioned something about putting liquid in when you wrapped. Will it hold much liquid?

gaspipe1 · 05-24-2012, 12:50 PM

Quote:

Originally Posted by landarc

I always cook at least a couple of large pieces of meat on the UDS. Be it two briskets, or a brisket and a couple of butts. I see it as wanting to have at least 25 pounds of meat in the UDS to get proper cooking conditions.

I always wanted to do that on my UDS. My first question is I guess at what temp do you smoke them at?

And 2) Pork on top or Beef on top grate?

BBQ Bacon · 05-24-2012, 01:44 PM

That looks good enough to eat. I'd love a plateful.

05-21-2012, 07:23 PM	#47
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great post Bob!! Don't know how I missed this! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

05-21-2012, 07:28 PM	#48
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Thanks Bob, this is on my list of things to do (perhaps when the diet that I thoroughly blew last week is over). I don't think I'd be patient enough to do all those temperature changes. I'm pretty lazy. Give Rob and family a big hug and kiss when you see him next. I should be in Reno 14-19 of October. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

05-23-2012, 10:23 PM	#49
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	Mr. Arc, Thank you for posting your meat done in paper, like you have. Under advisement from the squirrel squad I have procured a roll of butcher paper and a fine choice brisky. I will be attempting an epic brisket cook this weekend using the butcher paper method, and will report my results. __________________ John

05-23-2012, 10:36 PM	#50
Odin the Dog Full Fledged Farker Join Date: 06-16-09 Location: no where	Great stuff, Bob. Thanks Last edited by Odin the Dog; 05-23-2012 at 10:37 PM.. Reason: typing in the dark

05-23-2012, 11:43 PM	#51
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I did probe through the paper, there is not a lot of moisture loss, of course, I am using a metal skewer and once you get through the paper, it is just like probing a brisket for doneness. There is some build up of liquid in the paper, and some steam, or at least hot air. And unless you are like me and love scalding burns and sore fingers, I suggest you handle the paper with some diligence and do not open it and reach right in. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-23-2012, 11:44 PM	#52
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Gore, the temperature changes are my thing and I suspect totally unnecessary. Others I read about doing this do not do the stepped temperatures. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-24-2012, 08:17 AM	#53
MarleyMan is one Smokin' Farker Join Date: 01-10-09 Location: Ohio	Would parchment paper work or does it have to be "butcher paper"? I have a roll of parchment lying around for pizza is why I ask. __________________ PitMaster - Bark Brothers BBQ • Humphrey's Qubed Pint • Weber Kettles • KCBS 180 Club

05-24-2012, 09:30 AM	#54
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Fanfarkingtastic post. I'm actually glad you ended up with selects because I've always suspected that lower graded meat would still turn out great in the right hands - that is one of the roots of bbq, right? An experienced cook with a lesser cut of meat can turn out a product superior that of a less experienced cook with a nicer cut of meat. I've been thinking about grabbing selects sometimes for the challenge of it. I've been using the BP lately as well. I like the fact that it breathes, and aside from wrapping meat, it's fantastic for putting down on the area where I prep and whatnot outside - makes for easy cleaning. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

05-24-2012, 11:03 AM	#56
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I'm not making paper hats, no matter how much you guys rave about this stuff. __________________ 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.

05-24-2012, 11:22 AM	#57
Bbqin fool is one Smokin' Farker Join Date: 04-25-11 Location: Ruther Glen, VA	Thanks so much for seeing sharing! Great looking brisket! __________________ Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife" [COLOR=blue]Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732[/COLOR] [COLOR=#0000ff][/COLOR] [COLOR=red]Found new homes: [/COLOR][COLOR=#000000]Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle[/COLOR]

05-24-2012, 11:25 AM	#58
buffalotom Full Fledged Farker Join Date: 12-14-11 Location: Forest Grove, Oregon	Landarc, You mentioned something about putting liquid in when you wrapped. Will it hold much liquid?

05-24-2012, 01:44 PM	#60
BBQ Bacon is Blowin Smoke! Join Date: 09-22-11 Location: Canyon, BC Name/Nickname : Dean	That looks good enough to eat. I'd love a plateful. __________________ I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/