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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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10-27-2013, 09:26 AM | #1 |
Knows what a fatty is.
Join Date: 04-13-13
Location: Greenville SC
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Brisket started Bludawg style.
I just have one question The dawg' says to wrap in butchers paper. I could not find butcher paper any where! So what should I wrap in at 165? I'm assuming foil but I wonder if wrapping it in parchment paper first would some what mimic what the butcher paper does?
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Char Griller Pro and Akorn |
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10-27-2013, 09:36 AM | #2 |
is one Smokin' Farker
Join Date: 01-10-09
Location: Ohio
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You can just wrap in parchment alone to mimic the butcher paper. No need for the foil unless you want to.
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PitMaster - Bark Brothers BBQ • Humphrey's Qubed Pint • Weber Kettles • KCBS 180 Club |
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10-27-2013, 10:06 AM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Do you have a Brown paper grocery sack?? if not parchment will work I'll be keeping an Eye on you show these guys you got the chops M
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-27-2013, 10:31 AM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Yup, brown paper sack works. Parchment paper works. If you must use foil, leave a few inches of the top seam open, let's steam escape
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