My results from "cooking a brisket till it jiggles using parchment/butcher paper instead of foil" and what I learned... - Page 6

Fever · 09-13-2012, 07:49 AM

Mental note, do not look at this site before 10am. I want that brisket for breakfast!!! Who am I kidding, and the beer! Great right up Tim! Sorry if I missed it, does anyone have the episode name/number of that 'No Reservations' ?

CarolinaQue · 09-13-2012, 07:58 AM

Quote:

Originally Posted by Fever

Mental note, do not look at this site before 10am. I want that brisket for breakfast!!! Who am I kidding, and the beer! Great right up Tim! Sorry if I missed it, does anyone have the episode name/number of that 'No Reservations' ?

I just searched it a couple of days ago because I failed to record the original airing. I have Direct TV and I searched the show name "No Reservations" and the first one on the list was listed Austin, and that was the one. It's now on my VOD (Video On Demand) list. You can also try the show and look for one that has "Austin, TX South by Southwest" in the subject info for the show.

BTW, when are you and the lady going to have time to get together again?

Grizzly6 · 09-13-2012, 12:16 PM

I am doing a brisket next weekend and want to make some burnt ends to go with it. You mentioned you did not seperate the point and sliced them together. If I cut the point off to make the burnt ends will it cause the flat to dry out.

This is not your pork! · 09-13-2012, 12:51 PM

What's the deal with that Shun (?) onion in the bun, and do I see a sauce in the last picture?

landarc · 09-13-2012, 01:16 PM

Quote:

Originally Posted by Grizzly6

I am doing a brisket next weekend and want to make some burnt ends to go with it. You mentioned you did not seperate the point and sliced them together. If I cut the point off to make the burnt ends will it cause the flat to dry out.

No, you remove the point and make the burnt ends, then you wrap the flat up again, and put in the cooler to rest. It will not affect the moisture. But, I prefer to go straight to a rest period, without unwrapping, as I believe it allows for a longer hotter rest period, which benefits the overall packer cook. Most of the guys I have known who make great brisket have kept the packer whole and did not make 'burnt ends' as they wanted to keep the meat whole and get into a long rest.

Quote:

Originally Posted by This is not your pork!

What's the deal with that Shun (?) onion in the bun, and do I see a sauce in the last picture?

Those look like sauteed onions. The reference to a Shun Ken Onion knife is that Shun Knives made a knife designed by a guy named Ken Onion.

chrisnjenn · 09-13-2012, 01:31 PM

Thanks for doing this. I will try it.

CarolinaQue · 09-13-2012, 01:40 PM

Actually, on top of the brisket is a combination of a smoked onion, smoked and roasted pablano and red fresno peppers that I pickled along with some home made mustard pickles and onions.

Yes, there is just a dab of sauce on there to. I like a lot of flavor if all I'm eating is a sandwhich!!!

And I ate plenty of the brisket by itself to get the full appreciation of how good the brisket was, unadulterated!!!

landarc · 09-13-2012, 01:51 PM

BTW, This Is Not Your Pork, one of the traditional ways to eat brisket over here is with sliced raw onion, pickles and soft white bread. That sandwich doesn't fall too far off the mark. If you haven't tried it, I happen to like sliced yellow onions, bread and butter pickles and white bread (or a good baguette) with brisket. And as odd as it might sound, a good German mustard on the side. I suggest you give it a try.

neuyawk · 09-13-2012, 05:10 PM

This thread is epic. Gonna rank up there with the Blackhawk and NightTrain threads.

CarolinaQue · 09-13-2012, 07:15 PM

Quote:

Originally Posted by neuyawk

This thread is epic. Gonna rank up there with the Blackhawk and NightTrain threads.

I feel kind of honored that you feel that way!!!

SmokeFan · 09-17-2012, 08:09 PM

Any online or local sources where one can find the pink paper?

For those of you that have tried parchment paper, how many times did you wrap it? Is this just normal ole parchment paper you'd find in the grocery store? I have some, but it seems rather thin for the task at hand. Thanks!

neuyawk · 09-17-2012, 08:36 PM

I had some brisket from Mighty Quinn here in Brooklyn NYC. He had it wrapped in clingfilm and was keeping her in a cooler. Jiggled just right!

CarolinaQue · 09-17-2012, 09:09 PM

Quote:

Originally Posted by SmokeFan

Any online or local sources where one can find the pink paper?

For those of you that have tried parchment paper, how many times did you wrap it? Is this just normal ole parchment paper you'd find in the grocery store? I have some, but it seems rather thin for the task at hand. Thanks!

Make an X with 2 pieces of standard store bought parchment. Wrap one side of one part of the X over and tuck it under the brisket. Repeat the same step with the other end. Then repeat the same process with the other piece of the X.

You can order the red through www.pospaper.com I believe.

CarolinaQue · 09-17-2012, 09:10 PM

Quote:

Originally Posted by neuyawk

I had some brisket from Mighty Quinn here in Brooklyn NYC. He had it wrapped in clingfilm and was keeping her in a cooler. Jiggled just right!

I have wrapped briskets in cling wrap after it comes off of the smoker. It does work well!

SkinnyVinny · 10-10-2012, 04:55 PM

Hey Cque,

Thanks so much for this write up! Did my first brisket and it came out very nice! A little bit more salty then I'd like, but I also added Montreal steak spice, so that might have been it. Granted, this was my first brisket, so I'm not sure if I'm just tooting my horn, but it was definitely moist and tender compared to the very few BBQ places we have in my area.

Quick question, I pulled it out of the rest in the oven at 200 after 2.5 hrs, and sliced. Is this correct? Or is a rest at room temperature required after pulling straight from the oven?

Also, I tried slicing the point with the flat, but find the grain runs a different direction in some parts. Do you separate and rotate the point to match the flat? Might have just been the piece I had, but am not sure. i'll probably try burnt ends next time, but those fatty slices... wow! so gooood.

Cheers,

09-13-2012, 12:16 PM	#78
Grizzly6 Full Fledged Farker Join Date: 05-31-12 Location: Altoona, IA	I am doing a brisket next weekend and want to make some burnt ends to go with it. You mentioned you did not seperate the point and sliced them together. If I cut the point off to make the burnt ends will it cause the flat to dry out. __________________ Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested

09-13-2012, 12:51 PM	#79
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria	What's the deal with that Shun (?) onion in the bun, and do I see a sauce in the last picture? __________________ WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal

09-13-2012, 01:40 PM	#82
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	Actually, on top of the brisket is a combination of a smoked onion, smoked and roasted pablano and red fresno peppers that I pickled along with some home made mustard pickles and onions. Yes, there is just a dab of sauce on there to. I like a lot of flavor if all I'm eating is a sandwhich!!! And I ate plenty of the brisket by itself to get the full appreciation of how good the brisket was, unadulterated!!! __________________ 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

09-13-2012, 01:51 PM	#83
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	BTW, This Is Not Your Pork, one of the traditional ways to eat brisket over here is with sliced raw onion, pickles and soft white bread. That sandwich doesn't fall too far off the mark. If you haven't tried it, I happen to like sliced yellow onions, bread and butter pickles and white bread (or a good baguette) with brisket. And as odd as it might sound, a good German mustard on the side. I suggest you give it a try. __________________ [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]

09-13-2012, 05:10 PM	#84
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC	This thread is epic. Gonna rank up there with the Blackhawk and NightTrain threads. __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

09-13-2012, 07:49 AM	#76
Fever On the road to being a farker Join Date: 03-26-11 Location: Portland Maine	Mental note, do not look at this site before 10am. I want that brisket for breakfast!!! Who am I kidding, and the beer! Great right up Tim! Sorry if I missed it, does anyone have the episode name/number of that 'No Reservations' ?

09-13-2012, 01:31 PM	#81
chrisnjenn Banned Join Date: 07-22-10 Location: Georgia	Thanks for doing this. I will try it.

09-17-2012, 08:09 PM	#86
SmokeFan Full Fledged Farker Join Date: 02-13-12 Location: Fort Worth, TX	Any online or local sources where one can find the pink paper? For those of you that have tried parchment paper, how many times did you wrap it? Is this just normal ole parchment paper you'd find in the grocery store? I have some, but it seems rather thin for the task at hand. Thanks!

09-17-2012, 08:36 PM	#87
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC	I had some brisket from Mighty Quinn here in Brooklyn NYC. He had it wrapped in clingfilm and was keeping her in a cooler. Jiggled just right! __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

10-10-2012, 04:55 PM	#90
SkinnyVinny On the road to being a farker Join Date: 01-11-11 Location: Canada	Hey Cque, Thanks so much for this write up! Did my first brisket and it came out very nice! A little bit more salty then I'd like, but I also added Montreal steak spice, so that might have been it. Granted, this was my first brisket, so I'm not sure if I'm just tooting my horn, but it was definitely moist and tender compared to the very few BBQ places we have in my area. Quick question, I pulled it out of the rest in the oven at 200 after 2.5 hrs, and sliced. Is this correct? Or is a rest at room temperature required after pulling straight from the oven? Also, I tried slicing the point with the flat, but find the grain runs a different direction in some parts. Do you separate and rotate the point to match the flat? Might have just been the piece I had, but am not sure. i'll probably try burnt ends next time, but those fatty slices... wow! so gooood. Cheers,