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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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11-22-2013, 08:39 AM
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#1 |
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Full Fledged Farker
  Join Date: 09-27-13
Location: Murphys, Calif
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What width paper?
What width of butcher paper is best for wrapping brisket when doing Hot and Fast?
thanks! |
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11-22-2013, 08:46 AM
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#2 |
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somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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I have only used 18" because Sam's sells it. It works fine, though 24" would be easier to wrap.
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11-22-2013, 09:43 AM
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#3 |
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is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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I use 24". You will have to overlap 2 pieces of 18" or 24" to wrap a full-sized packer. However, with a 24" roll you only need a single piece to wrap ribs and butts.
You can use a single sheet of 30" butcher paper to wrap a brisket, but a 30" roll becomes a pain to store and transport for me. What ever size roll you decide to get, I highly recommend getting one of these: http://www.amazon.com/Bulman-A50018-...dp/B004MDLZJQ/ http://www.amazon.com/Bulman-A50024-...dp/B004MDLZK0/ |
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11-22-2013, 09:47 AM
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#4 |
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Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I like the 18"
Its the perfect width to cover the counter or the king size cookie sheet I use to prepare my meat on I just cover the area with 2 layers of butcher paper, makes for easy cleanup
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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11-22-2013, 10:06 AM
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#5 |
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somebody shut me the fark up.
  Join Date: 06-05-09
Location: Mooresville, IN
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I also have and use the 18", but I find that sometimes it's not wide enough, depending on the size of the meat, like brisket.
I still use it and just roll the meat up "diagonally". I think I'd prefer the 24", but I'm not gonna buy more until the roll I have is gone.
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-22-2013, 10:51 AM
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#6 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I like 24 my countertops are 24 wide so I use it in my prep are for easy clean up too.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-22-2013, 01:15 PM
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#7 |
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Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
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I overlay two sheets of 18" and it works for me.
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Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas) |
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11-22-2013, 08:50 PM
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#8 |
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Full Fledged Farker
Join Date: 09-27-13
Location: Murphys, Calif
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thanks guys, I was thinking I was going to have to buy a roll, so I could roll with the Hot and Fast method on my next brisket. My landlord, is a butcher, and when I was talking to him about my BP dilemma, he said he would hook my up with as much as I needed.
Awesome.... My wife liked the brisket from last weekend so much, she wants one done for Thanksgiving, so I will try Hot and Fast as outlined by Bludawg |
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