|
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. |
|
Thread Tools |
05-24-2012, 02:18 PM | #61 | ||
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Quote:
A caution though, I have to "seam" my paper together, and this makes it less stable and allows for some liquid loss, or I butcher fold it (I tried both ways, not much, if any, difference), either way, the package is not as easy to handle as I am sure one piece would be. Quote:
225F for 2 hours to get as much smoke as I can. Plus, I like the smoke ring I get that way. 300F for 2 hours, this gives me time to get the bark the color I want. I have always done this as I believe when I just go hotter, bark development doesn't seem as nice. 350F until done, this gets things done faster. In particular, for cooking in paper, I don't see any reason to go lower, as there is no need to worry about scorching or charring. I do not go higher, as anything above 400F might be a bad scenario for the paper. I typically have gone pork on top, brisket on bottom, but, I offset the meats if I can, so the air flows around them.
__________________
[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, 02:20 PM | #62 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
No, but, I am not so sure it needs to. I poured about 2 tablespoons into the paper from the side, so as not to wash the bark and then I sprinkled some over the brisket gently to moisten the surface. I think this might have taken all of 2.5 tablespoons or so.
__________________
[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, 03:18 PM | #63 |
is one Smokin' Farker
Join Date: 01-10-09
Location: Ohio
|
Thanks for the reply Landarc. I bought a roll I use for pizza as I said, and may have to give this a try sometime (or ask my butcher for a 3 ft piece to try this method out).
It looks wonderful, and I love learning new techniques with the wealth of knowledge here!
__________________
PitMaster - Bark Brothers BBQ • Humphrey's Qubed Pint • Weber Kettles • KCBS 180 Club |
|
Thanks from:---> |
05-24-2012, 04:13 PM | #64 |
is One Chatty Farker
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Name/Nickname : el jefe
|
I bought some big, giant paper bags at TruValue I think they were for lawn clippings and they look perfect for this purpose. I'm going to give them a try. They are a lot of paper for the money, I'll you know how they work.
__________________
"It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle |
|
Thanks from: ---> |
05-24-2012, 04:41 PM | #66 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
|
It sounds like you and most everyone else here has more skill with probing through foil and paper than I. The two times I've tried probing through foil I probed all the way threw and liquid just spewed out the bottom.
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
|
Thanks from:---> |
05-24-2012, 08:06 PM | #68 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Ryan, with the paper, I found the probe (I use a metal shishkebab skewer, not super pointy) I had to create a small hole with my knife, then poke. The paper held enough integrity the skewer did not easily go through. Note, I do not hate my brisket, so I am not stabbing at it like a psychopath.
__________________
[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, 09:52 PM | #70 | |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
|
Quote:
__________________
Pitmaker Magnum Snipper * UDS* Copper Kettle |
|
|
Thanks from:---> |
05-24-2012, 11:20 PM | #71 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
|
Bob, I'm gonna give you're technique a run...fantastic looking brisket.
__________________
-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
|
Thanks from:---> |
05-11-2013, 06:07 AM | #72 |
Found some matches.
Join Date: 04-21-13
Location: Beaumont, TX
|
Bravo!
|
|
Tags |
brisket, Butcher Paper |
Thread Tools | |
|
|