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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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09-22-2012, 11:43 AM | #1 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Butcher Paper v. Foil
This has come up plenty before, but I figured with all the recent press/discussion surrounding the immaculate conception of the perfect brisket which involved butcher's paper that I'd bring it back up.
How many of you have tried both and which do you like best? Why? Also, how many will be trying butcher's paper now in place of foil if you haven't already (like me). |
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09-22-2012, 12:01 PM | #2 | |
Is lookin for wood to cook with.
Join Date: 03-29-12
Location: Waco, TX
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09-22-2012, 12:42 PM | #3 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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After having done both methods, I'll say that I much prefer the results with butcher paper. In my opinion, it produced a better result as far as tenderness and texture. It definately didn't have the texture of some thing that was braised like what you get with foil as far as a soft outer bark. The bark on the paper wrapped brisket was still firm but not soft. I'm so convinced by the outcome difference that I bought a 24" X 1,000 ft roll of it. Hopefully our son can use some for preschool because I don't see going through all of that any time soon!!!
__________________
Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-22-2012, 12:57 PM | #4 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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I've done it all three ways and the best tasting brisket was a naked cook. No foil, no paper. I do prefer the texture with the paper over the foil though. Gotten jiggly all ways too.
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09-22-2012, 12:58 PM | #5 |
Knows what a fatty is.
Join Date: 05-30-12
Location: Aiken,S.C.
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Thats my plan. Probably parchment. Shooting for the jiggle.
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Ducane. Chargriller Kamado. |
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09-22-2012, 01:03 PM | #6 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Okay, I keep seeing parchment paper and butcher paper being used interchangeably on the forum, but I believe they are two very different things.
Parchment paper is often used in cooking, as it can take pretty high heats. Butcher paper, as I know it, would be for wrapping and resting -- which is what I think Aaron Franklin uses it for. Can butcher paper be used IN the smoker? CD |
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09-22-2012, 01:10 PM | #7 |
Knows what a fatty is.
Join Date: 08-02-12
Location: Wylie, TX
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I bought a 1000 ft roll of it. I'm very pleased with the results.
I use it in my smoker and it works great!
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Southwest Smokers Outdoor Oven|Weber 22.5" Performer|Genesis |
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09-22-2012, 01:19 PM | #8 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
__________________
Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-22-2012, 01:23 PM | #9 | |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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09-22-2012, 01:24 PM | #10 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Where are you guys picking up these 1,000 ft. rolls?
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09-22-2012, 01:26 PM | #11 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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09-22-2012, 01:34 PM | #12 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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Does a jiggly brisket taste better?
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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09-22-2012, 01:45 PM | #13 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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09-22-2012, 01:59 PM | #14 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Food grade paper has no coating. You have to make sure it's FDA and USDA approved.
__________________
Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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Thanks from:---> |
09-22-2012, 02:01 PM | #15 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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www.pospaper.com
www.amazon.com www.webstaurant.com Just type butcher paper in the search engine and you'll get all kinds of choices.
__________________
Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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