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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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01-07-2013, 10:59 AM | #1 |
On the road to being a farker
Join Date: 09-23-10
Location: Springfield, NJ
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Butchers Paper
Hello all,
I have seen some mention of wrapping meats, mostly Brisket & Butts with butchers paper instead of foil for the resting or cooking time. Does this do the same thing and it's just what the people use or does this have a different effect upon the texture of the meat? I was thinking about giving it a shot but if they do the same thing...? Thanks |
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01-07-2013, 11:15 AM | #2 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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good question, ive been wondering as well.
it also seems like some wrap and put back onto the grill; the paper work catch fire? |
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01-07-2013, 11:33 AM | #3 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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They do work in a similar manner, with some subtle differences. Foil is a solid material and so will hold the juices better but will not let the meat breathe, and so there is a braising process going on and the meat will cook a bit faster. The paper is slightly porous so less braising will result, as will a longer cook time than when using foil. The paper will not auto-ignite unless unless the temp is above 451°.
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01-07-2013, 11:39 AM | #4 | |
On the road to being a farker
Join Date: 09-23-10
Location: Springfield, NJ
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Quote:
Seriously though, thanks for the input. Do you think the paper gives better bark? When it's in the foil the bark seems to get soft/soggy. Last edited by BrewerDJ; 01-07-2013 at 11:58 AM.. Reason: I can't spell for sh*t. |
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01-07-2013, 11:56 AM | #5 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Yes, the bark ends up less soggy. I've used it numerous times on brisket and I do end up with better bark as opposed to foil or going w/out it.
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01-07-2013, 12:25 PM | #6 |
is one Smokin' Farker
Join Date: 05-04-09
Location: Marietta, GA
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Great movie but paper will auto combust at 450 °C (842 °F)
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[COLOR=Blue]Dave Pitmaster, KCBS Master CBJ, CTC, and contest rep.[/COLOR] |
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01-07-2013, 01:19 PM | #7 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I like the idea of butcher paper...but all the good stuff leaks out...:D
Sent from my DROID3 using Tapatalk 2
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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01-07-2013, 04:20 PM | #8 |
Full Fledged Farker
Join Date: 04-25-12
Location: Willmar, MN
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I think your meat is less greasy feeling/tasting with butcher paper compared to foil. Also, I think meat can sometimes have a dare I say it, "boiled" appearance and taste in foil compared to butcher's paper. The down side is if you are using some kind of we sauce in with the meat, marinade or BBQ Sauce, honey, etc. That doesn't really work with the paper.
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01-07-2013, 04:37 PM | #9 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
but i wonder, just now, what the result would be of panning(to catch juice)and cover with butcher paper.....
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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01-07-2013, 05:12 PM | #10 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Butcher paper has a flash point around 580 degrees fahrenheit. I looked up a MSDS for it. Curiosity got the best of me on this one.
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01-07-2013, 06:47 PM | #11 |
is one Smokin' Farker
Join Date: 05-04-09
Location: Marietta, GA
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Anyone that is running their cooker at 580 or 842 °F has other things to worry about than their paper bursting into flames!
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[COLOR=Blue]Dave Pitmaster, KCBS Master CBJ, CTC, and contest rep.[/COLOR] |
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01-07-2013, 06:56 PM | #12 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Amen Uncle Bud!
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01-07-2013, 07:06 PM | #13 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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Yeah, don't worry about the paper combustion point..... if you catch it on fire, give up cooking and move on. But if you're concerned with better bark texture and consistency, then give it a go! I've used this method with briskets and butts, and find that if you want to keep the juice, wrap it and put it in a pan. You'd be surprised how much liquid you retain though with the paper! Check out the "butcher paper brisket" album on our facebook page: www.facebook.com/bonetobarkbbq
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Todd |
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01-07-2013, 07:08 PM | #14 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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sorry, bad link above. http://www.facebook.com/bonetobarkbbq
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Todd |
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01-07-2013, 08:47 PM | #15 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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I use it for briskets,butts and ribs its personal preference really do you want KCBS bark or traditional bark, if you said yes to traditional then you should give it a shot. People have been using paper bags and such for many years to cook large meats in and it works.
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